Dried Cherry-Almond Filled Cookies

Dough

• 8 ounces cream cheese, at room temperature
• 8 ounces butter, at room temperature
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour

Filling

• 1 1/2 cups sweet red dried cherries (I used Bing)
• 1/2 cup amaretto liqueur
• 1/4 cup white grape juice (or white wine)
• 1 teaspoon almond extract
• 1/4 cup raw sugar (Turbinado)
• 1 1/2 cups whole almonds (unsalted)

Directions

1. 1

   Dough: Cream the cheese and butter in the bowl of an electric stand mixer, fitted with the paddle attachment, until light.

2. 2

   Add sugar, salt and vanilla until moistened. With mixer on low, add flour and mix until combined.

3. 3

   Dump dough onto well-floured board and roll into a ball. Divide ball into quarters, wrap each piece in plastic wrap and refrigerate for 1-2 hours.

4. 4

   Filling: Soak cherries in a combination of Amaretto and white grape juice for several hours (in a pinch, heat on low until liquid is hot but do not boil, then add cherries and soak at least 20 minutes - allow to cool before using).

5. 5

   Place cherry mixture, almond extract, sugar and almonds in food processor, fitted with metal blade. Pulse/process until ingredients form a grainy paste (if necessary add a little more liquid). Scrape sides down once during processing.

6. 6

   Roll out each dough ball to a uniform thickness of about 1/8 inch. Cut into 2 inch circles and place on parchment covered cookie sheets. Place a level measuring teaspoon of filling in center of each round. Pull over to fold in half (forming a half moon) and press edges gently together to form a seal.

7. 7

   If desired, brush each cookie with an egg wash of 1 beaten egg and 1 tablespoon milk just before baking.

8. 8

   Bake 1 sheet at a time on center rack of preheated 350 degree oven for 18-20 minutes or until bottom edge becomes golden. Remove to wire rack and let cool completely.