Snack: Cherry Almond Cobbler Sandwich Cookies

This recipe includes superfoods such as:

Cinnamon

Health benefits of Cherry Almond Cobbler Sandwich Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

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

Instructions

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 and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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