Strawberries and Cream With Apricot-Almond Cookies - flour

Method

• TO PREPARE COOKIE DOUGH:.
• In small mixing bowl stir flour and salt together.
• In large mixing bowl, beat the cream cheese, butter, sugar, and almond extract at high speed until fluffy, about 2 minutes.
• Gradually, mix in flour.
• On lightly floured surface, knead dough 2-3 minutes to smooth out.
• Pat dough into 1" thick square, wrap completely in plastic wrap and chill thoroughly, several hours or overnight.
• Preheat oven to 350 degrees F with rack positioned in the middle of the oven.
• Oil or spray a cookie sheet and set aside.
• On lightly floured surface, roll out dough to 10" square.
• Using two spatulas, transfer to cookie sheet.
• Prick the entire surface of the dough with a fork.
• TO MAKE THE COOKIE TOPPING:.
• In small bowl, mix sugar, cinnamon and almonds.
• Set aside.
• Spread dough with 1-1/2 tablespoons of the jam about 1/4" from the edges.
• Sprinkle jam-covered dough with sugar, cinnamon and almond mixture evenly.
• Bake until golden, about 20 minutes.
• Place pan on rack until the square is firm enough to be easily moved.
• Transfer to rack and cool completely.
• Once cooled, spread the square with remaining jam.
• Trim off edges.
• Cut square into 9 small square each 3"x3".
• Eat one square.
• TO ASSEMBLE:.
• Place one cookie square on dessert plate, almond-side facing up.
• Sweeten whipped cream by mixing in sugar.
• Spread a small dollop of whipped cream on top of cookie.
• Spoon strawberries over whipped cream.
• Top with another dollop of whipped cream.
• Cover with another cookie square, almond-side facing up.
• Place a berry half on top to garnish, if desired.