Aunt Helen's Filled Cookies

Ingredients

2 cups all-purpose flour

1/3 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup (1 stick) butter

1 large egg

3 tablespoons milk

1 teaspoon vanilla extract

1 cup (12 1/2-oz. can) almond cake and pastry filling, divided

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided

2/3 cup slivered almonds, toasted and finely chopped, divided

Sifted powdered sugar

Directions

PREHEAT oven to 350° F. Grease baking sheet.  

COMBINE flour, granulated sugar, baking powder and baking soda in large bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.  

COMBINE egg, milk and vanilla extract in small bowl; mix well. Add to flour mixture; stir with fork just until moistened. Form a ball with dough; divide dough in half. Cover; refrigerate for about 1 hour or until dough becomes easy to handle.  

ROLL each half of dough on floured surface to 12 x 6-inch rectangle. Spread each rectangle with half of pastry filling to within 1-inch of edge. Top each filling with 1 cup morsels and half the nuts. Brush edges of each rectangle with water. Bring two long sides of each rectangle together over filling; seal seams and ends of each rectangle. Carefully transfer each rectangle, seam side down, with a pastry cloth or long metal spatula to prepared baking sheet about 3 inches apart. 

BAKE 15 to 18 minutes until golden brown. Remove to wire racks to cool completely. Sprinkle with powdered sugar. Cut each loaf into eighteen 1/2 inch-thick slices.  

Makes 3 dozen cookies. 

http://www.verybestbaking.com/recipes/128576/Aunt-Helens-Filled-Cookies/detail.aspx