- 1 cup granulated sugar, divided
- 2 to 3 drops red food coloring
- 2 to 3 drops green food coloring
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1/4 cup confectioners' sugar
- 1 teaspoon almond extract
- 2-1/3 cups all-purpose flour
- 2 cups confectioners' sugar
- 3 tablespoons butter, softened
- 4-1/2 teaspoons heavy whipping cream
- 3/4 teaspoon almond extract
- Red and green food coloring, optional
- Preheat oven to 375°. Combine 1/2 cup sugar and red food coloring; set aside. In another bowl, combine remaining sugar with green food coloring; set aside.
- In a large bowl, cream butter, shortening and confectioners' sugar until light and fluffy. Beat in extract. Gradually beat in flour. Shape into 1/2-in. balls.
- Place 1 in. apart on ungreased baking sheets. Coat bottoms of two glasses with cooking spray, then dip one in red sugar and the other in green sugar. Flatten cookies alternately with prepared glasses, redipping in sugar as needed. Bake until edges are lightly browned, 8-10 minutes. Remove to wire racks to cool completely.
- For frosting, combine confectioners' sugar, butter, cream and extract. If desired, use food coloring to tint half of the frosting red and the other half green. Frost the bottoms of half of the cookies; cover with remaining cookies. Yield: about 5 dozen.
Reviews forTiny Tim Sandwich Cookies
"THESE ARE AWESOME!!!!"
"This is a good recipe but you definitely need the frosting to make it "special." I actually use this cookie recipe with my own filling recipe making it a personal favorite. The dough is somewhat dry so if you use a teeny scoop and pipe on the filling, they turn out wonderful!"
"These were very delicious and festive looking. I made them for my family of 3 and they were gone within a day!!! I would say they were hit and I was told I have to make them again. I didn't have a problem working with the dough like others said. But I did use store bought vanilla icing and colored sprinkles bc I had them on hand so it was less I had to do."
"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."
"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."
"Am glad I made these. I piped the filling so the cookies would not break. Not just good to look at but good tasting."
"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"