Sprinkle Sandwich Cookies with Almond Buttercream

Directions

Heat your oven to 350 degrees and line 2 baking sheets with parchment paper or silicone baking mats.

In the bowl of your stand mixer, beat the butter and sugars until light and fluffy.  Add in the egg, almond extract, salt and baking soda.  Slowly add in the flour and mix just until combined.  Add in the sprinkles and stir in by hand just until they are incorporated.

With a small ice cream scoop, scoop 12 balls of dough and space them equally per baking sheet.

Bake the cookies for 12 to 14 minutes or until they are lightly golden brown around the edges.  Be careful not to over bake them because they will get crunchy and they need to be soft.  They may even look a bit soft in the middle when you take them out of the oven, and that is ok.

Place the cookies on wire racks and let them cool completely before filling  them with the buttercream.

Make the buttercream

In your stand mixer with a whisk attachment, beat the butter and almond extract.  Slowly add in the confectioners sugar and half and half.  Throw in a pinch of salt.  Beat all ingredients until they are smooth and creamy.

I used a piping bag with a large round tip to pipe the buttercream between the cookies.  You can use the same size ice cream scoop to fill the cookies if you don’t have a piping bag, or just use a small offset spatula.  This recipe makes plenty of buttercream, because most people think the filling is the best part of the cookie 🙂  You can see from the photos that there is plenty of buttercream in each sandwich cookie…that’s no mistake 🙂

Store the cookies in an airtight container for several days.  You can freeze them for up to a month if wrapped properly with wax paper and foil.