LITTLE BUTTER COOKIE SANDWICHES

Little Butter Cookie Sandwiches image

This recipe originally came from my sister-in-law, and I tweaked it a bit and made doubly delicious cookies. You can make all different kinds of shapes.-Patricia Kutchins, Lake Zurich, Illinois

Provided by Taste of Home

Time 40m

Yield 7 dozen.

Number Of Ingredients 12

Ingredients

2 cups butter, softened
1 cup sugar
1 large egg
1 teaspoon almond extract
Food coloring, optional
4 cups all-purpose flour
Colored sugar, optional
FILLING:
2 cups confectioners' sugar
1/4 cup plus 2 tablespoons apricot preserves
1/2 teaspoon almond extract
3 to 4 teaspoons orange juice

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, extract and, if desired, food coloring. Gradually beat flour into creamed mixture (dough will be sticky)., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Decorate as desired with colored sugar. Bake 7-9 minutes or until set. Remove from pans to wire racks to cool completely. , Mix confectioners' sugar, preserves, extract and enough orange juice to reach spreading consistency. Spread about 1/2 teaspoon filling on the bottoms of half of the cookies; top with remaining cookies. Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Prepare and bake cookies as directed.

Nutrition Facts : Calories 85 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 36mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.