WHOLE-WHEAT ALMOND-BUTTER SANDWICH COOKIES

Whole-Wheat Almond-Butter Sandwich Cookies image

Provided by Martha Stewart

Time 1h25m

Yield Makes 30 sandwich cookies

Number Of Ingredients 11

1 1/4 cups whole-wheat pastry flour
1 teaspoon baking soda
3/4 teaspoon coarse salt
1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup smooth natural unsalted almond butter, well stirred
1 cup packed light-brown sugar
1 large egg
1 cup sliced almonds, toasted and finely chopped
16 ounces cream cheese, room temperature
1/4 cup honey
1/2 teaspoon pure vanilla extract

Steps:

In a bowl, whisk together flour, baking soda, and salt. In another bowl, with an electric mixer, beat butter on medium-high, 1 minute. Add almond butter; beat until smooth. Beat in brown sugar, then egg, until well mixed. Reduce speed to low and gradually add flour mixture until just combined. Stir in almonds.
Form dough into an 11-inch-long log, 1 3/4 inches in diameter. Wrap in parchment and freeze until firm, about 1 hour (or up to 3 months).
Preheat oven to 350 degrees. Using a chef's knife, slice log into scant 1/4-inch-thick rounds, using one quick motion for each slice. (For easier slicing, keep log frozen between batches of cookies.) Arrange rounds 1 1/2 inches apart on parchment-lined baking sheets, pressing back into shape as needed.
Bake, rotating sheets halfway through, until cookies are light golden on edges, 8 to 10 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 5 days.
With an electric mixer, beat cream cheese, honey, and vanilla on medium until combined. Spread 1 tablespoon each on the bottoms of half of the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges. Filled cookies are best the same day.