Buttery, melt-in-your-mouth Christmas cookies make welcome holiday gifts.
cups butter, softened
cups powdered sugar
teaspoon almond extract
cups Gold Medal™ all-purpose flour
Red, green and white sanding sugar
In large bowl, beat 1 cup of the butter, 1/2 cup of the powdered sugar and the salt with electric mixer on medium speed about2 minutes or until creamy. Beat in 1/4 teaspoon of the almond extract. On low speed, beat in flour just until combined. Cover; refrigerate 30 minutes.
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Shape dough into 48 (3/4-inch) balls. Roll 16 balls in each color of sanding sugar, coating completely. On cookie sheets, place balls 1 inch apart.
Bake 15 minutes or until set and bottoms are light golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. In small bowl, beat remaining 1/4 cup butter, 1 cup powdered sugar, 1/4 teaspoon almond extract and the milk with electric mixer on medium speed until smooth. For each sandwich cookie, spread about 1/2 teaspoon filling on bottom of 1 cookie; top with second cookie, bottom side down, to form ball.
You'll want to use butter rather than a substitute for this recipe. Carefully measure flour and powdered sugar by lightly spooning into a measuring cup and leveling off. Scooping flour can cause dry, tough dough.
You may omit the filling for these sandwich cookies and simply serve them as colorful sugar cookies.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.