Ingredients for Almond Sandwich Cookies
- 1 cup refrigerated sugar cookie dough
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons almond extract
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 tablespoon milk
- 2-3 drops red food coloring
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How to Make Almond Sandwich Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, gently break up 1 cup of prepared cookie dough.
- Gradually add 1 ½ cups all-purpose flour and 1 teaspoon almond extract. Stir or knead until well combined and dough forms a ball.
- Roll the dough into 180 small balls (approximately ¾ inch in diameter).
- Line ungreased baking sheets with parchment paper.
- Place dough balls 1 inch apart on the prepared baking sheets.
- Dip the bottom of a glass into granulated sugar. Gently press down on each dough ball to flatten it to about ¼ inch thickness.
- Prick the top of each cookie with a fork.
- Bake for 6-8 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely (about 15 minutes).
- While cookies are cooling, prepare the filling: In a small bowl, beat filling ingredients (see recipe below) with an electric mixer on low speed until smooth and creamy.
- Once cookies are completely cool, spread about 1 teaspoon of filling onto the flat side of half of the cookies.
- Top each filled cookie with another cookie, flat side down.
- Gently press the cookies together.
- Refrigerate for at least 30 minutes to allow the filling to set before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
186g
Fat
36g
Carbs
25g