Almond Pillow Cookies

• 2 cups butter, softened
• 6 ounces cream cheese, softened
• 2 cups sugar
• 2 large egg yolks
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 4-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 can (8 ounces) almond paste
• 1/4 cup sugar
• 1 large egg white
• 1/2 teaspoon vanilla extract
• Confectioners' sugar

1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well.
2. Divide dough into fourths; cover and refrigerate for 2 hours or until easy to handle. In a small bowl, combine almond paste, sugar, egg white and vanilla until blended.
3. Roll one portion of dough to 3/8-in. thickness. Working quickly, place scant teaspoonfuls of filling 2-1/2 in. apart over half of dough. Fold dough over; press down around filling to seal. Cut out cookies using a scalloped round 2-1/4-in. cutter. Reroll scraps if desired; repeat with remaining dough and filling.
4. Bake at 350u0b0 for 10-14 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar.

butter, cream cheese, sugar, egg yolks, almond, vanilla, flour, salt, baking soda, almond paste, sugar, egg white, vanilla, confectioners

Taken from www.tasteofhome.com/recipes/almond-pillow-cookies/ (may not work)