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Almond Buttercream Sandwich Cookies
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Prep Time:
1 hour 10 minutes
Total Time:
1 hour 10 minutes
Creamy frosting sandwiched between two soft cookies for a decadent treat.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Butter and egg called for on cookie mix pouch
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon almond extract
  • 1/2 cup coarse white decorator sugar or granulated sugar
  • 2 cups powdered sugar
  • 1/4 cup butter or margarine, softened
  • 4 teaspoons milk
  • 1/4 teaspoon almond extract
  • 3 tablespoons Betty Crocker™ candy sprinkles
Instructions:
  • Preheat oven to 350°F. Prepare cookie dough by mixing cookie mix, butter, egg (following package instructions), flour, and 1/2 teaspoon almond extract until a soft dough forms.
  • Shape the dough into approximately 84 (1/2-inch) balls, coat each ball with white decorator sugar, then place them 1 inch apart on an ungreased cookie sheet. Bake for 7 to 9 minutes until set. Allow the cookies to cool and then transfer them to cooling racks.
  • Cream together powdered sugar, butter, milk, and almond extract until smooth and creamy. Spread 1 teaspoon of filling on a cookie, top with another cookie, gently press together, roll cookie edges in sprinkles, and refrigerate.

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