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Tiny Tim Sandwich Cookies Recipe

Tiny Tim Sandwich Cookies Recipe

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.
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + cooling YIELD:60 servings


  • 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 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


  • 1. 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.
  • 2. 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.
  • 3. 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 in green sugar. Flatten cookies alternately with prepared glasses, redipping in sugar as needed.
  • 4. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
  • 5. 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 each: 83 calories, 4g fat (2g saturated fat), 6mg cholesterol, 22mg sodium, 12g carbohydrate (8g sugars, trace fiber), 1g protein

Reviews for Tiny Tim Sandwich Cookies

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Reviewed Dec. 1, 2015


Reviewed Dec. 14, 2014

"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!"

Reviewed Dec. 14, 2014

"Loved this recipe but you need the icing to give it that "special cookie" flavor! Personally I use this cookie recipe and a different filling recipe to make it my own."

Reviewed Nov. 16, 2013

"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."

Reviewed Dec. 30, 2012

"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."

Church chef
Reviewed Dec. 20, 2012

"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 Dec. 8, 2012

"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 Dec. 2, 2012

"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 Sep. 8, 2012

"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 Dec. 27, 2011

"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.


Reviewed Dec. 16, 2011

"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 Dec. 14, 2011

"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 Dec. 9, 2011

"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 Nov. 4, 2011

"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!"

Reviewed Dec. 23, 2010

"I almost didn't make this recipe due to the bad reviews. I didn't have any problems with it. I did substitute vanilla extract for the almond extract, just because I don't care for the almond taste. My cookies turned out fine. I just made sure that they were rolled good without cracks. Yes, the cookies were time consuming. I had a little help from my kids. I do have a tip for the frosting. I added a little more heavy cream, so it wasn't so thick. After adding food coloring, I put the frosting into a ziploc baggie and cut off the tip of it. I then "piped" the frosting on the cookies. That made this step go much faster and no broken cookies. (Not even one!) I ended up with 90 sandwich cookies in all, that is after the one that I ate! The kids tried them, said they were different than our regular sugar cookies, but good. They turned out real cute though. It was time consuming, as a lot of cookies are. I'm glad that I wasn't scared away by other people's comments."

Christine Strifas
Reviewed Dec. 21, 2010

"I thought these cookies looked good and the recipe sounded easy. It was -- but I didn't realize how time consuming it would be to roll out each 1/2 in ball. I ended up making close to 1 in balls. Flattening out with the glass did not work best. I found using the heal of my hand worked much better. I was disappointed that my entire first batch burn. You HAVE to keep your eye on these cookies because I checked at around 6 mins and they were OK... by 8 mins most were burned (and I had the oven at proper temp and cookies 1 in apart). For all the time I spent rolling out each ball (ie. cookie), I will have about 18 cookies total. Not worth it and definitely NOT MAKING THIS RECIPE AGAIN. I would would highly suggest you save yourself the time and find a different recipe."

Reviewed Dec. 21, 2010

"After reading all the reviews I decided to go ahead and make these cookies. Mainly because some ppl tried altering the recipe because the "dough" didnt taste right. I thought, well, lets see what the FINISHED product tastes like. There are several words that come to mind but the best one yet is...EWW! I know that shortbread cookies are not sweet, however, EWWW! My advice: Find a really good sugar cookie recipe and make balls 1/2 inch in size and flaten with the sugar coated glasses. TRUST ME!

They are cute but so not worth the time."

Reviewed Dec. 19, 2010

"I followed this recipe exactly, but when I tasted the dough, I was compelled to add another 1/2 cup of confectioners sugar, then a couple of tablespoons of cream as it was too dry. That improved the flavor and sweetness of the cookie. Rolled the balls small and flattened with colored sugars as directed. As suggested, don't flatten too much or the cookie will fall apart. I did not get 60 servings from the batch. The filling is wonderful! Already used the same filling recipe as frosting with another cookie! Even though the cookie is rather fussy, they are adorable. I would make these again!"

Reviewed Dec. 18, 2010

"Cookies are fragile and not very sweet. The prep to assembly seems easy enough, but there is not enough cookie or flavor to warrant my making them again.They are, however a colorful addition to your trays."

Reviewed Dec. 16, 2010

"I had no trouble with any of this recipe. The dough was perfect and stuck together fine. I would NOT make these again however. They had no taste, almost like there was a missing ingredient :/ Just not one of my favorites."

Reviewed Dec. 13, 2010

"Tasteless, even for shortbread. Only good thing about this recipe was the frosting!"

Reviewed Dec. 12, 2010

"Sure wish I'd read all the reviews before I tried this recipe! I ended up with 15 cookies that my husband said looked like tiny sourdough biscuits. They were a real pill to make, tasted terrible, and I think someone left out an ingredient. No matter how cute they look in the picture - don't be suckered into making them!"

Reviewed Dec. 11, 2010

"All I have at this moment is dough that I cant get into a ball. I hate to throw it away but I really do not know what to do with it. It is crumbly."

Reviewed Dec. 11, 2010

"Give this recipe a chance. It took me two tries to get it right. I screwed it up the first time and then read the reviews. It is a shortbread cookie and will crumble, be patient. It shouldn't be too sticky or gooey. That was the mistake I made, I sifted the flour and ended up with gooey cookies. When rolling the balls, keep them true to size and you should end up with 50-60 total sandwich cookies. I got 50 and I wasn't really trying. The flavor was great!!! Also when using the glass and the sugar, don't push too hard or the cookies won't be little and thick - they will be too thin. Quick presses worked for me. I'm very glad I gave it another try. It was worth it."

Reviewed Dec. 10, 2010

"Sorry, but this was one of the worst recipes I've tried in a long time. I followed it exactly and our final result were cute little cookies that totally sucked all the moisture out of your mouth the minute you bit into one! My son ran for the water faucet and drank tons of water after just one bite! Ugh. I will never make these ever again. Cute, but terrible."

Reviewed Dec. 10, 2010

"These are so tasty!! My husband and I just love them! The Cookies are a bit delicate so you have to be careful when filling and the recipe really only makes about 2 dozen but I will still make these again and again!! Oh, and if you want a true deep red color, try using paste food color instead of liquid. Works much better"

Reviewed Dec. 6, 2010

"I always thought that Taste of Home tested all of its recipes. It seems someone missed the boat on this one, or perhaps left out an ingredient in the printing. It sounded so very easy, and pressing the cookie with the sugar-coated drinking glass sounded like a great job for our 1-year-old granddaughter (with help of course.) The cookie was way to dry to be easy to work with.

My plan had been to make these for our church cookie walk, and I needed 4 dozen. So, after a full day with a one-year-old, I made these cookies after she went to bed, and then had to make yet another batch of a different cookie since I didn't get the 4 dozen I needed."

Reviewed Dec. 5, 2010

"Just a question for anyone who has an answer. How do you get a true red for the frosting? The 2 to 3 drops"

Reviewed Dec. 1, 2010

"These cookies are VERY good and fun to make. Plus they look very festive among your other holiday cookies."

Reviewed Nov. 29, 2010

"so heres the issue, this is a shortbread cookie, make sure your butter and shortening is well combined, but DONT over mix your flour the more you mix the harder time you will have..Less is more in the case.

I found this recipe to lack in flavour I used vanilla and added 1 1/2tbs ( i love vanilla), I also just rolled mini chocolate chips instead of was perfect...
I had a hard time getting these cookies tin enough so when i put them together the didnt look like they were oversized bite-size cookies"

Reviewed Nov. 15, 2010

"Ifollowed this recipe exactly - noticed the dough was dry. Was able to form balls, but when I pressed them, completely fell apart. Never did make it to the baking part. Also, does not make the quantity stated in the recipe - maybe half."

Reviewed Jul. 1, 2010

"easy to make and super cute!! everyone loved them!"

Reviewed Dec. 22, 2009

"I wish I had read these reviews before I attempted this recipe. I have always though of myself as a wiz in the kitchen until tonight. I am trying again in the morning! Maybe I'll change my score then."

Reviewed Dec. 19, 2009

"Everyone loved these cookies. I thought they were easy to make and frost."

Reviewed Dec. 17, 2009

"These cookies do not yield 60 servings. I got 48 halves of a cookie and only ended up with 24 cookies! These cookies are alot of work, but tasty. I used vanilla extract instead of almond and tasted like a regular sugar cookie."

Reviewed Dec. 13, 2009

"I can't really "rate" these because they completely fell apart. When it says to soften the butter and shortening, it really means soften!"

Reviewed Dec. 12, 2009

"The kids loved rolling the balls when we made these, loved how cute they are and they love eating them! They will fall apart when icing them if they are flattened too much, just don't put as much pressure on the glass and they seem fine. We used store bought icing and store bought colored sugar."

Reviewed Dec. 11, 2009

"I had a problem with the cookie breaking when I tried to spread the frosting on them. So a lot were wasted. Well, not wasted, just not able to be put on the cookie plate."

Reviewed Dec. 10, 2009

"I made these last year and everyone loved them."

Reviewed Nov. 30, 2009

"didn't turn out very well but what to do with the extra frosting? I cooled the extra frosting over night and in the morning roled it into 1/2 inc balls and diped them in melted chocolat then sprinkled them with crushed almonds for creamy almond truffles!!!"

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