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© Meredith Corporation. All rights reserved. Used with permission.
(about 8 dozen cookies)
To prepare cookie dough: In a large mixing bowl, combine butter and 4 ounces cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat on medium to high speed until light and fluffy, scraping sides of bowl occasionally. Beat in egg yolk, vanilla and almond extract until combined. Beat in almond meal on low speed. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill for about 2 hours or until dough is easy to handle.
To prepare filling: In a small saucepan, heat and stir caramels over low heat until melted and smooth. Stir in the remaining 7 ounces cream cheese until blended and smooth; set aside.
Between sheets of wax paper, roll half the dough at a time into a 8-by-14-inch rectangle. Remove the top sheet of wax paper. Spread half of the caramel mixture evenly over the rectangle, leaving a 1/2-inch border on all sides. Starting from a long side, roll up the dough using the bottom sheet of wax paper to help lift and guide the roll. Wrap the roll in plastic wrap; repeat with the remaining dough and filling. Chill for at least 4 hours.
Preheat oven to 350°F. Line baking sheets with parchment paper. Cut the rolls into 1/4-inch-thick slices. Place slices 2 inches apart on the prepared pans. Bake for 10 to 12 minutes or until golden brown. Transfer to a wire rack; cool completely.