Yummy Little Almond Sandwich Cookies

Photo by Tabatha H.
Adapted from pillsbury.com

PREP TIME

75

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

75

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Adapted from pillsbury.com

Ingredients

  • Cookies

  • 1

    roll (16.5 oz) Pillsbury® refrigerated sugar cookies

  • 1/2

    cup all-purpose flour

  • 1/2

    teaspoon almond extract

  • 1

    tablespoon granulated sugar

  • Filling

  • 2

    cups powdered sugar

  • 1/4

    cup butter or margarine, softened

  • 4

    teaspoons milk

  • 1/4

    teaspoon almond extract

  • 1

    drop red food color

Directions

1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended. 2 Shape dough into 180 (1/2-inch) balls. Place balls 1 inch apart on ungreased cookie sheets. Press bottom of glass dipped into granulated sugar on each ball until 1/4 inch thick; prick top of each with a fork. 3 Bake 6 to 8 minutes until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. 4 Meanwhile, in small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy. Spread about 1 teaspoon filling on bottoms of half of the cookies. Top each with another cookie, bottom side down; press gently. Store in refrigerator.

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