Poppy Seed Sand Dollar Cookie Recipe

Quite a few readers asked me for this recipe. It comes from one of my VERY favorite cookbooks:
The "Open House Cookbook" by Sarah Leah Chase

Poppy Seed Sand Dollar Cookies

8 oz cream cheese ,cold, broken into small pieces
1 cup (2 sticks) unsalted butter cold, broken into small pieces
1/2 cup granulated sugar
3 cups all purpose flour
1 teaspoon almond extract
1 can 12.5 oz poppy-seed filling
Confectioners sugar for dusting

Place cream cheese, butter, sugar, flour and extract in a food processor fitted with steel blade (I did this in my mixer the other day and it worked fine) process until dough starts to form a ball. Wrap in plastic wrap and put in fridge for several hours

Preheat oven to 350. Line baking sheets with parchment

Divide the dough into 4 equal parts. Roll out one piece at a time to 1/8 inch thickness on lightly floured board. Cut out circles with a 2 inch round cookie cutter.

Place half the dough circles 1/2 inch apart on cookie sheet. Place 1 teaspoon poppy filling into center. Top each cookie with another dough circle and cut a small x in the top with a very sharp knife point. Repeat until all dough has been used.

Bake the cookies just until slightly browned, about 8 minutes. Cool on wire racks, then dust heavily with confectioners sugar. Store up to one week in airtight container. Makes about 80 cookies... It did not make anywhere near this many for me..just FYI.

Enjoy!!!