Ingredients
1
pouch Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
2
tablespoons Gold Medal™ all-purpose flour
1/2
teaspoon almond extract
1/2
cup coarse white decorator sugar or granulated sugar
2
cups powdered sugar
1/4
cup butter or margarine, softened
4
teaspoons milk
1/4
teaspoon almond extract
3
tablespoons Betty Crocker™ candy sprinkles
Preparation
Heat oven to 350°F. Make cookie dough by blending cookie mix, butter and egg as called for on package, flour and 1/2 teaspoon almond extract until soft dough forms.
Roll dough into about 84 (1/2-inch) balls. Roll each ball in white decorator sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set. Cool; place cookies on cooling racks.
Beat powdered sugar, butter, milk and almond extract on low speed until smooth and creamy. Spread about 1 teaspoon filling on 1 cookie. Top with second cookie; press together gently. Immediately roll edge of cookie in sprinkles. Store in refrigerator.
