The Perfect Mandelmusslor Cookie
These are the quintessential Swedish Christmas cookie. They are beautiful, delicious, and easer than you think to make!
- ½ cup softened butter
- ½ cup sugar
- ½ teaspoon almond extract
- 1 egg
- 1 cup almond meal You can use blanched almonds or whole almonds. Throw them in the food processor and pulse until they become a meal.
- 1 ¼ cups all-purpose flour
- ½ cup whole wheat pastry flour If you prefer, you can always use 100% all-purpose, but the whole wheat is really good in these cookies!
- ½ teaspoons salt
Cream Cheese filling
- 8 ounces softened cream cheese
- 1 cup powdered sugar you can use less or more of the powdered sugar, depending on how sweet you want it to be
- ½ teaspoon almond extract
- ½ teaspoon vanilla
Cream butter and sugar in small-medium bowl for about 2 minutes on medium speed. Add in egg and almond extract. At this point, only mix to combine. You don't want to overmix with the egg in, that will make your cookies tough. Next add in your flours, almond meal, and salt. Mix again to combine. Remove from bowl, and press into a disk. Wrap the disk in saran wrap. Place in the fridge for at least an hour. This dough can easily be made the day before to save time on the day of baking. Remove batter from fridge and allow to sit out for about 20 minutes before working with it.Preheat oven to 350 degrees. Take 1-2 tablespoons, depending on the size of your tartlet pans. Then press into the pans. The dough will be stiff, but don't worry. If it cracks a little, press it back into shape. I place all my pans on a baking sheet. They are easier to transfer this way. Move them to the oven. Bake for about 12-18 minutes. I like my cookies a little soft, so mine was about 12 minutes. If you like them to be more crispy, bake for 18 minutes. Remove from oven. The tricky part on these is getting them out of the pans. I let them cool for a few minutes, like 5 at the most. The gently squish the sides of the pan just a touch, or you can pull back on a side. Either way, loosen them up just a touch. From here, you should be able to easily remove the tart shells. Move them to a cooling rack. While they are cooling, mix you cream cheese filling. Add the cream cheese, powdered sugar, almond extract, and vanilla to a small bowl. Mix on high for 1-2 minutes. If you want it a little thinner, you can add a tablespoon or 2 of milk. Fill the cookies with a tablespoons or 2 of the filling. Then, top with preserves of choice. Now, sit back and enjoy. You deserve it!!As a note, the dough can easily be made up to 3 days before baking. Store it in an airtight container in the fridge. You can also form the tartlets 2 days in advance, make sure and cover tightly and store in teh fridge. They can also be baked a day in advance. Don't fill them too early though. This should be done before serving. If you bake them a day in advance, store in an airtight container- but don't refrigerate!