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Tiny Tim Sandwich Cookies

 Tiny Tim Sandwich Cookies
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.
60 ServingsPrep: 45 min. Bake: 10 min./batch + cooling


  • 1 cup 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 McCormick® Pure 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 McCormick® Pure Almond Extract
  • Red and green food coloring, optional


  • In a small bowl, combine 1/2 cup sugar and red food coloring; set
  • aside. In another small bowl, combine remaining sugar with green
  • food coloring; set aside.
  • In a large bowl, cream the butter, shortening and confectioners'
  • sugar until light and fluffy. Beat in extract. Gradually add flour
  • and mix well. Shape into 1/2-in. balls.
  • Place 1 in. apart on ungreased baking sheets. Coat bottom of two
  • glasses with cooking spray, then dip one in red sugar and the other

2 of 2

Tiny Tim Sandwich Cookies (continued)

Directions (continued)

  • in green sugar. Flatten cookies alternately with prepared glasses,
  • redipping in sugar as needed.
  • Bake at 375° for 8-10 minutes or until edges are lightly browned.
  • Remove to wire racks to cool completely.
  • For frosting, in a small bowl, combine the confectioners' sugar,
  • butter, cream and extract. If desired, tint half of the frosting red
  • and the other half green. Frost the bottoms of half of the cookies;
  • top with remaining cookies. Yield: 5 dozen.
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.