Mini Sugar Cookie Sandwiches
Mini Sugar Cookie Sandwiches are made from whipped buttercream frosting smashed in between two-bite sized chewy sugar cookies, all with a secret ingredient.
Servings: 45 cookies
- 1 1/4 cups white sugar
- 1 cup butter
- 3 egg yolks
- 1 teaspoon almond extract secret ingredient!
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 4 cups confectioners' sugar
- 1/2 cup butter room temp
- 5 tablespoons milk
- 1 teaspoons almond extract secret ingredient!
Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
Cream together sugar and butter. Beat in egg yolks and almond or vanilla extract.
Add flour, baking soda, and cream of tartar and mix.
(Note: dough will be firm, not like your normal cookie dough. Don't worry it is supposed to be this way.)
Form dough into walnut size balls (about a tablespoon), break cookie dough ball in half, re-roll and place 2 inches apart on cookie sheet. Don't flatten. Bake 10 minutes, until tops are cracked and just turning color. Let cool on tray before frosting.
In a large bowl, cream together the confectioners' sugar and butter until smooth. Gradually mix in the milk and almond or vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. This makes 3 cups, which may be more than you need to frost the cookies.
Frost bottom side of one sugar cookie, then place one more cookie on top of buttercream. Roll in sprinkles if desired
Serve, devour, and enjoy!
Calories: 147kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 26mg | Potassium: 17mg | Sugar: 16g | Vitamin A: 210IU | Calcium: 6mg | Iron: 0.4mg