Recipe courtesy of
Episode: Classic Twists
Cherry Almond Cobbler Sandwich Cookies
Total:
2 hr 15 min
Active:
1 hr 15 min
Yield:
18 sandwich cookies
Level:
Intermediate
Total:
2 hr 15 min
Active:
1 hr 15 min
Yield:
18 sandwich cookies
Level:
Intermediate

Ingredients

Cherry Almond Crumble: 
  • 1/2 cup granulated sugar
  • 2/3 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 8 ounces (2 sticks) butter
  • 1 teaspoon almond extract
  • 2 2/3 cups all-purpose flour
  • 1/2 cup roasted almonds
Cookie Dough:
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 cup granulated sugar
  • 1/2 cup confectioners' sugar
  • 1/2 cup brown sugar
  • 8 ounces (2 sticks) unsalted butter
  • 2 eggs
  • 1/4 cup corn syrup
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cherries
Cherry Filling:
  • 7 1/2 pounds frozen cherries, thawed and drained
  • 3 cups granulated sugar
  • 2/3 cup cornstarch
  • 6 tablespoons lemon juice
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Directions

Preheat the oven to 300 degrees F. For the cherry almond crumble: In a bowl, combine the granulated sugar, brown sugar, cinnamon and nutmeg. Melt the butter and add to the sugar mixture along with the almond extract. Add the flour and mix until combined. Add the nuts and mix until combined.

For the cookie dough: In a bowl, combine the flour, baking soda and salt. Set aside. In another bowl, combine the granulated sugar, confectioners' sugar and brown sugar being sure to eliminate any lumps. Set aside. In a mixing bowl, cream the butter until smooth, then add the sugars a little at a time and mix until combined. Mix in the eggs, corn syrup, almond extract and vanilla extract. Add the flour mixture a little at a time until just combined. Fold in the cherries. Because this is a sandwich cookie, there are going to be two specific preparations for the cookies: one for the bottom cookies and another for the top cookies. For the bottom cookies, scoop the batter 1 tablespoon at a time and flatten on an ungreased baking pan. For the top cookies scoop the batter a tablespoon at a time, sprinkle with the cherry almond crumble before flattening on the baking pan. Bake for 9 to 12 minutes.

For the cherry filling: Preheat the oven to 325 degrees F. In a large bowl, combine the cherries, granulated sugar, cornstarch, lemon juice cinnamon and salt. Place in a cake pan and loosely cover with foil. Bake for 30 to 45 minutes. Stir the mixture every 15 minutes. To assemble the cookies, spoon a small amount of the cherry filling on a bottom cookie, then top with the top cookie. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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