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1
For the cookies: Preheat the oven to 325 degrees F, with racks in the upper and lower thirds of the oven.
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2
Line two rimmed baking sheets with parchment paper and set aside.
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3
Mix the flour, baking soda and salt in a small bowl until combined.
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4
In the bowl of a stand mixer, beat the butter and both sugars on medium speed until smooth and incorporated.
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5
Add the vanilla, egg and egg yolk and mix until incorporated.
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6
Then add the flour mixture, sour cherries and white chocolate.
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7
Mix until incorporated.
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8
Scoop a level tablespoon of dough, roll in a ball and, using fingertips, pull apart into two equal pieces.
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9
(You'll have 36 to make 18 sandwiches.)
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10
Place the formed dough balls on one of the prepared baking sheets, about 2 inches apart.
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11
Bake until the edges are slightly golden and the middles are still soft but not wet, 12 to 15 minutes.
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12
Let the cookies cool for 20 to 30 minutes on the baking sheets.
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13
For the filling: While the cookies are cooling, beat the almond butter, confectioners' sugar, butter and salt with a hand-held mixer until whipped and light, about 2 minutes.
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14
Chill the filling until ready to assemble the cookies.
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15
To assemble: Spread 1 tablespoon of the filling onto the bottom side of a cookie.
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16
Place another cookie, bottom-side down, onto the filling.
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17
Repeat with the remaining cookies.
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18
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
