Ingredients
- 1.25 cups whole wheat pastry flour
- 1 tsp baking soda
- 3/4 tsp coarse salt
- 1 stick unsalted butter
- 1/2 cup creamy natural almond butter
- 1 cup packed light brown sugar
- 1 large egg
- 1 cup sliced almonds, toasted and finely chopped
- 16 oz cream cheese, room temperature
- 1/4 cup honey
- 1/2 tsp vanilla extract
Instructions
- Whisk together flour, baking soda, and salt. Beat butter with an electric mixer on medium-high for 1 minute. Add almond butter and beat until smooth. Beat in brown sugar, then egg, until well mixed. Reduce speed to low and gradually add the flower mixture until just combined. Stir in almonds.
- Form dough into an 11 inch long log that is 1.75 inches in diameter. Wrap in parchment paper and freeze until firm, about 1 hour (or up to 3 months).
- Preheat oven to 350. Using a chef’s knife, slice log into scant ¼ inch thick rounds, using one quick motion for each slice. Arrange rounds 1.5 inches apart on parchment-lined baking sheets, pressing back into shape.
- Back, rotating sheets halfway through, until cookies are light golden on edges, 8-10 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 5 days.
- Beat cream cheese, honey, and vanilla with mixer on medium speed until combined. Spread one tablespoon each on bottom of half of the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges. Filled cookies are best the same day.