This is my take on a recipe from an old Hallmark Magazine dated December 2009. One of those classics that have withstood the test of time. This one gives credit to Tina Stamos of Kansas. I was so glad when I finally got around to trying this. Turned out Tina came up with a winner. <br /> <br />The last time I made these beauties, I started working on them on a day filled with commitments. I decided to forge ahead anyway and it worked out so well. Normally, this prepared dough needs to be refrigerated for one hour before proceeding to the next step. I got to that point and instead of refrigerating the discs of dough, I double wrapped them and stuck them in the freezer. Several weeks later, I was a happy camper to have that cookie dough ready and waiting. As the dough was thawing, I prepared the almond filling …so basic, just almond paste and a dab of heavy cream. Yum. And they are really easy to assemble. These cookies are absolutely delicious and impressive. <br />

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