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Little Butter Cookie Sandwiches

This recipe originally came from my sister-in-law, and I tweaked it a bit and made doubly delicious cookies. You can make all different kinds of shapes.—Patricia Kutchins, Lake Zurich, Illinois
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    7 dozen


  • 2 cups butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • Food coloring, optional
  • 4 cups all-purpose flour
  • Colored sugar, optional
  • 2 cups confectioners' sugar
  • 1/4 cup plus 2 tablespoons apricot preserves
  • 1/2 teaspoon almond extract
  • 3 to 4 teaspoons orange juice


  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, extract and, if desired, food coloring. Gradually beat flour into creamed mixture (dough will be sticky).
  • Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Decorate as desired with colored sugar. Bake 7-9 minutes or until set. Remove from pans to wire racks to cool completely.
  • Mix confectioners' sugar, preserves, extract and enough orange juice to reach spreading consistency. Spread about 1/2 teaspoon filling on the bottoms of half of the cookies; top with remaining cookies.
    Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Prepare and bake cookies as directed.
Nutrition Facts
1 sandwich cookie: 85 calories, 5g fat (3g saturated fat), 14mg cholesterol, 36mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
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