Almond Buttercream Sandwich Cookies

 A rich creamy frosting nestles between two melt-in-your-mouth cookies for a sandwich cookie favorite.



Ingredients

  • 1
    pouch 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

Steps

1 Heat oven to 350°F. Make cookie dough by blending cookie mix, butter and egg as called for on package, flour and 1/2 teaspoon almond extract until soft dough forms.

2 Roll dough into about 84 (1/2-inch) balls. Roll each ball in white decorator sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set. Cool; place cookies on cooling racks.

3 Beat powdered sugar, butter, milk and almond extract on low speed until smooth and creamy. Spread about 1 teaspoon filling on 1 cookie. Top with second cookie; press together gently. Immediately roll edge of cookie in sprinkles. Store in refrigerator.

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