1/4 cup almond butter
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 cup milk
1 cup shortening
1 egg
2 teaspoons almond extract
1 cup chopped almonds
1 teaspoon lemon zest
1/4 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
1/4 cup milk
Preheat oven to 375 degrees F (190 degrees C).
Crystallize almond butter in large bowl until smooth. Stir in sugar, flour, baking powder, milk, shortening, almonds, lemon zest and vanilla. Mix thoroughly. Roll dough into rounds. Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes. With a wooden pick, press onto the sides of the cookie sheet to form large cracks. Allow cookies to cool completely. Melt the chocolate milk. Spread cream cheese over cooled cookies. Roll cream cheese mixture into cracker sized balls.
Drizzle cream cheese mixture over cream cheese crackers. Place remaining cookie on bottom of a 2 inch, frosted 8x8 inch pan.