Dried Cherry-Almond Filled Cookies - cooking recipe

Ingredients

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)

Preparation

Dough: Cream the cheese and butter in the bowl of an electric stand mixer, fitted with the paddle attachment, until light.
Add sugar, salt and vanilla until moistened. With mixer on low, add flour and mix until combined.
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.
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).
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.
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.
If desired, brush each cookie with an egg wash of 1 beaten egg and 1 tablespoon milk just before baking.
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.