Almond Sugar Cookie Sandwich Meltaways with Buttercream Icing​

Posted on by Snark and the City

Almond Sugar Cookie Sandwich Meltaways with Buttercream Icing

*Before your start…these cookies are harder than the others on my site just because you have to ice them and because sugar cookies burn easily. They’re not hard, but if you don’t bake often, I wouldn’t start with these.

Cookie Directions:

PULL OUT OF FRIDGE TO LET SOFTEN (to room temp):

  • 2/3 cup unsalted butter
  • 2 eggs 

Together in the mixer:

  • softened butter
  • 2/3 cup shortening (Crisco)
  • 1.5 cups white sugar
  • the eggs
  • 2 tsp almond extract

Together in separate bowl:

  • 3 3/4 cups flour
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 2 tsp baking powder

To roll cookies in:

  • 1/4 white sugar

Buttercream Icing Directions:

  • 1/2 cup unsalted butter, room temp
  • 1 1/2 tsp almond extract
  • 1 1/2 confectioners’ sugar (powdered sugar)
  • food coloring (I used pink – 6 drops…but the world is YOUR oyster) 

Directions:

  1. Don’t preheat the oven (to 365) yet, these babies have to chill for 30 mins post-assembly
  2. Have your beautiful and amazing sous chef (your KitchenAid mixer) combine the sugars and fats (the room temp butter) until light and fluffy (~1 minute)
  3. In separate bowl, combine all dry ingredients.
  4. Add the (room temp) eggs and almond extract to the sugar butter, crisco, sugar mixture.
  5. Add dry ingredients to your mixer mixture. Mix until completely combined. 
  6. Put a lid on your mixing bowl and stick it in the fridge for half an hour! 
  7. NOW Preheat your oven to 365.
  8. Prepare two large baking sheets with parchment paper, or, do yourself a solid and buy silicone baking sheets to save some trees.
  9. USE A COOKIE SCOOPER. Seriously. Drop each scoop into a little bowl of 1/4 cup of sugar and shake it around until it’s completely covered.
  10. Place each cookie on your pre-lined cookie tray (parchment paper) so that they’re ~2 inches apart
  11. Bake the cookies for 6-7 minutes or until they are puffy and starting to get little cracks in them. You don’t want them to be “tan” or they will be too crunchy. Pull them out of the oven and let them chill on the sheet until they “deflate” (~2 mins) before moving them to a cooling rack. 
  12. Let the cookies cool ALL THE WAY before you ice them. For real. Make the icing with your mixer while you’re waiting for the cookies to cool. I would cover the icing if it’s taking awhile for you to ice each cookie so it doesn’t get hard.