Some ‘Green’ Love or Luck… However You Want To Look At It

Remember the Pillsbury Calendar I got a few weeks ago, that I decided to feature the yummy monthly recipes each month from the calendar on this blog? Well here is March’s recipe. This little cookie WAS yummy (hence the name of the cookie). Two soft sugar cookies with smooth almond icing in the middle. Yum! Because these are small cookies and they are so good it is hard to just eat one. The almond flavor is subtle but strong enough to give these cookies a nice and slightly unique flavor.

The original recipe uses red food coloring to make the frosting pink and has the cookies pictured with a pink background; which in my opinion was completely wrong for the month of March. Valentine’s Day is over and we are on to St. Patty’s Day so I thought a green filling was more appropriate and of course I could not resist taking these pictures with a nice St. Patty’s Day themed background!

The color of the frosting filling is of course changeable for your wants and needs. Do green and red for a Christmas party, or blue or pink for a baby shower, or leave them plain if you have no food coloring on hand.

These cookies are perfect for a party or shower since the recipe makes so muck, or to share with friends over a cup of afternoon tea… if that’s your thing! : )

Yummy Little Almond Sandwich Cookies
Prep Time: 1 Hr 15 Min Total Time: 1Hr 15 Min

Makes:
About 3 dozen sandwich cookies

Cookies:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2 cup all-purpose flour
1/2 teaspoon almond extract
1 tablespoon granulated sugar

Filling:
2 cups powdered sugar
1/4 cup butter or margarine, softened
4 teaspoons milk
1/4 teaspoon almond extract
2 drops green food color

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended.

Shape dough into 1/2-inch balls. Place balls 1 inch apart on ungreased cookie sheets. Press bottom of glass dipped into granulated sugar on each ball until 1/4 inch thick; prick top of each with a fork.

Bake 6 to 8 minutes until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Meanwhile, in small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy. Spread about 1 teaspoon filling on the bottoms of the cookies. Top each with another cookie, bottom side down; press gently.

recipe adapted from Pillsbury.com