Yummy little almond sandwich cookies

I got this recipe off my Pillsbury calendar and fell in love with it instantly! I think they are so pretty and delicious and perfect for Easter! By the way, you can color the filling any color you want or do several different colors but I really like the pink :)

What you'll need:

For cookies:

• 1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
• 1/2 c all purpose flour
• 1/2 tsp almond extract
• 1 Tbl sugar

For filling:

• 2 c powdered sugar
• 1/4 c butter or margarine, softened
• 4 tsp milk
• 1/4 tsp almond extract
• 1 drop red food coloring or whatever color you desire

Preheat oven to 350 degrees.

In a large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended. Shape dough into 180 (1/2") balls. Place balls 1" apart on ungreased cookie sheets. Press bottom of glass dipped into sugar on each ball until 1/4" thick. Prick top of each with a fork. Bake 6 - 8 minutes until set but not brown. Cool 1 minute on pan and then remove to a wire rack and cool completely, about 15 minutes. 

Meanwhile, in a small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy. Spread about 1 teaspoon filling on bottoms of half the cookies. Top each with another cookie and press down gently. Store in refrigerator. Makes 7 1/2 dozen cookies.

Cost:

cookie dough - $2.25
all purpose flour - $1.25
almond extract - $1.96
sugar - $2.42
powdered sugar - $1.67
butter - $2.38
milk - $1.78
Total - $4.28