Yield: Approximately 2 dozen cookies

photo courtesy of lovenbake.com

Ingredients:
- 1 stick (4 ounces) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Love’n Bake™ Cinnamon Schmear
- Granulated sugar

Directions:
1. Preheat the oven to 375ºF. Grease two baking sheets or line them with parchment paper.
2. Cream the butter and the 1 cup of sugar in the bowl of a mixer fitted with the paddle until lightened. Scrape the bowl then beat in the egg and vanilla. Scrape the bowl then add the flour, baking powder and salt. Mix on low speed until combined.
3. Scrape the dough into a uniform ball. Drop the Love’n Bake™ Schmear in 5 large spoonfuls on the surface of the dough. Marble the Schmear through the dough by running the mixer for a few seconds. (Overmixing will blend the Schmear into the dough, and you will not have the visible swirl in the baked cookies.)
4. Wrap the dough in plastic and refrigerate until firm, at least one hour up to three days.
5. Sprinkle some granulated sugar out onto a flat plate. Divide the dough into generous tablespoon-sized portions. Roll each piece of dough into a ball and then roll it in the granulated sugar.
6. Place the balls of dough spaced two inches apart on the baking sheets. Twelve cookies per sheet works well. Press each ball of dough with the bottom of a glass to flatted them.
7. Bake the cookies until they are lightly browned, approximately 10 to 12 minutes. Let the cookies cool on a wire rack.

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About: This recipe is courtesy of American Almond Products Company. Since 1924, American Almond Products Company has been crafting artisan-quality specialty nut ingredients for professional bakers, pastry chefs and chocolatiers. They recently created Love’n Bake™ to introduce home cooks to their products –all-natural almond paste, marzipan and hazelnut praline as well as its ready-to-use almond, chocolate and cinnamon Schmear™ fillings. The secret ingredient of professional bakers, Love’n Bake™ has been featured in the N.Y. Times, Food and Wine Magazine and newspapers nationwide. (In November, readers of O Magazine were treated to a Chocolate Pistachio Pie made with Love’n Bake™.)