Almond Pastry Pillows

I love working with cream cheese dough; I make Rugelach, Pecan Tassies, and now these little Pillows!  The dough comes out flaky and the surprise inside is a nice treat with a cup of tea (or coffee) on these cold days.  We've gone from 76F-degrees to only in the 50s today--I know that's not freezing compared to the snow that Minnesota or Michigan got yesterday, but it is chilly here:-)

I'm in the early stages of planning my cookie boxes for Christmas.  I loved baking cookies with my Mom, who made dozens of cookies to set out for her Christmas Eve buffet, but also to give to friends.  You can freeze a lot of doughs and even some cookies and get a head start--I do.

Almond Pastry Pillows
Dough:
1 cup unsalted butter, softened
1 8-oz. pkg. Cream Cheese, cut up and softened
2 cups King Arthur all-purpose flour
1/4 tsp. salt

In a stand mixer, using the paddle attachment, cream the butter and cream cheese together thoroughly until well combined.  Scrape down the sides of the bowl, as needed, with a rubber spatula.  Add the flour and salt and mix on low just until combined.  Divide the dough in half and wrap in plastic wrap. Refrigerate for 1 hour or until easy to handle.

Filling:
1 7-oz pkg. Almond Paste
1/4 cup granulated sugar
1 large egg white

Break up the Almond Paste into a bowl and add the sugar.  Beat with a hand mixer until combined, then add the egg white and beat until smooth.

Preheat oven to 375F-degrees (360F-degrees Convection) and line two baking sheets with parchment paper.
Take out one of the doughs.  Lightly flour your surface with flour and roll the dough to a 8" x 14" rectangle.

Use a 2-inch square cookie cutter to cut the dough.  Place them on the parchment-lined baking sheet.
Brush with 1 large egg + 1T water.  Add about 1/2 tsp. of filling in the center and place another square on top.  Lightly press the edges with the tines of a fork.

Brush the tops, lightly with more of the egg wash and sprinkle a few sliced almonds and Sparkling Sugar on top.  Bake in the preheated oven 15 to 20 minutes until golden brown.  Remove from the oven and allow to cool completely before packaging them. Makes about 30 cookies. Enjoy!