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When I was growing up, my mother and I created special Christmas memories in the kitchen preparing these cute, bite-size cookies. Vary the food coloring for holidays throughout the year.
Nutritional Facts 1 cookie equals 83 calories, 4 g fat (2 g saturated fat), 6 mg cholesterol, 22 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.
Originally published as Tiny Tim Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p90
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Reviewed on Dec. 30, 2012 by nleather
My family loved these cookies. However, they were not as flat as the cookies in the picture because the filling wasn't soft and if i pushed down on the cookies to frost, they would crumble. However, they tasted delicious and looked very festive on my cookie tray.
Reviewed on Dec. 20, 2012 by Church chef
I added an egg to the recipe making it easier to roll into balls and to keep their shape when baking. I didn't have almond extract but used lemon instead. More like 2 tsp. I also thought that coloring 1/2 c. of sugar was entirely too much for the amount of dough which came out as stated in the recipe.
Reviewed on Dec. 08, 2012 by A13
These aren't very good. They were really crumbly and they don't even really taste like a cookie. The dough was very hard to work with and I could barely get the cookie off the cookie sheet.
Reviewed on Dec. 02, 2012 by mrsholiday
One quick bite of sweetness! These make an adorable addition to a cookie tray or fill up glass jars with them for quick gifts. These tiny cookies are perfect fo the littlest of elves!
Reviewed on Sep. 08, 2012 by sassycurles
Am glad I made these. I piped the filling so the cookies would not break. Not just good to look at but good tasting.
Reviewed on Dec. 27, 2011 by sassycurles
When I saw these cookies I knew I had to give them a try. I am glad I did, everyone loved them. Some work but good things do not come easy.bkolb
When I saw these cookies I knew I had to give them a try. I am glad I did, everyone loved them. Some work but good things do not come easy.
bkolb
Reviewed on Dec. 16, 2011 by codettmer
After I made these, I realized it was official. You can't just eat one of them! That being said, there are a couple of things I have to finesse. I think I made my cookies too thick because I didn't get anywhere near 60 servings. That would be 120 cookies if I'm looking at it correctly. I got about 20. The filling is wonderful, but I had to use much more than 4-1/2 tsp of whipping cream. I'm thinking it's maybe suppose to read 4-1/2 TBLSP. Because I got so few of these from this recipe and I know my grandkids (& their parents) will love them, I am back at making more tomorrow. I also used just regular store bought colored sanding sugars. Much easier for me. The almond flavoring in the filling is a huge plus!
Reviewed on Dec. 14, 2011 by bitzee
My mother-in-law found these a few yrs, ago and are a favorite here. but u can divide the dough in half,roll out sprinkle the sugar on the cut out with a very small shot glass that the edges are straight up and down,not slanted,repeat with the next color.with the left over scrap's roll into ball's,roll into appropiate sugar and bake. with those you can melt some white or milk chocolate and drizzle a couple of fleck's of chocolate on them. now you have 2 types of cookies from the same recipe. I hope the short cut help's you out!
Reviewed on Dec. 09, 2011 by lovetobake0315
My husband and I made these together and we loved them! The cookies are crumbly so you have to be careful when icing them. The almond extract is a perfect addition. We are making these bite sized treats again this year!
Reviewed on Nov. 04, 2011 by ToshaCu
They are time consuming, but well worth the effort. I piped the icing into the centers as I didnt want the cookie to break if too much pressure was applied using a knife. I will make this recipe again for sure!
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