Wednesday, January 20, 2010

Almond Sandwhich cookies

This is another recipe only this time from a Pillsbury calendar.

1 roll refrigerated sugar dough
1/2 cup all purpose flour
1/2 tsp almond extract
1 tbsp granulated sugar

2 cups powdered sugar
1/4 cup butter or margarine softened
4 tsp milk
1/4 tsp almond extract
1 drop red food coloring

Heat oven to 350 degrees. In a large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended.

Shape dough into balls. Place balls 1 inch apart on an ungreased cookie sheet. Press bottom of glass dipped into sugar on each ball until 1/4 inch thick. Prick top of each cookie with a fork.

Bake 6 to 8 minutes unteil set but not brown. Cool 1 minute. Remove from cookie sheets to cooling rack. Cool completely about 15 minutes.

Meanwhile in small world beat filling ingredients with electric mixer on low speed until smooth. Spread aout 1 tsp filling on bottoms of half of the cookies. Top each with another cookie. Bottom side down; press gently. Store in refrigerator.