Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
2
tablespoons Gold Medal™ all-purpose flour
1/2
cup butter, softened
1
egg
1/2
teaspoon almond extract
1/4
cup granulated sugar
1
cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
2
tablespoons Betty Crocker™ candy sprinkles
Preparation
Heat oven to 350°F. In medium bowl, stir cookie mix and flour until well blended. Add butter, egg and almond extract; stir until soft dough forms.
Roll dough into 84 (1/2-inch) balls. Roll each ball in sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
For each sandwich cookie, spread 1 teaspoon frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together. Roll sides of sandwich cookie in sprinkles.
