Just seven ingredients make this delicious sandwich cookie simple to make.
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1 (15.6-ounce) package cranberry orange quick bread or muffin mix
3/4 cup Land O Lakes® Butter, softened
1 teaspoon almond extract
1/2 cup finely chopped slivered almonds
2 1/2 cups powdered sugar
2 tablespoons Land O Lakes® Butter, softened
2 to 3 tablespoons Land O Lakes® Half & Half
Heat oven to 350°F.
Combine all cookie ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed.
Shape dough into 3/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar.
Bake 8-11 minutes or until golden brown. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Combine powdered sugar, 2 tablespoons butter and enough half & half for desired spreading consistency in small bowl. Beat at medium speed until smooth. Spread bottom-side of 1 cookie with 1 teaspoonfilling; top with another cookie, bottom-side down. Press down lightly. Repeat with remaining cookies and filling.
Use a glass with a pretty patterned bottom to flatten the balls of dough.
Explore reviews fromour online community
This recipe is so easy to make and tastes great! I made them for work and got raves from everyone. I felt guilty because they were so easy.
These are very easy to make. They make a very soft, almost cake-like cookie. I did not use the almond extract, I used no extract because boxed mixes tend to already have a lot of vanilla in them anyway.
I used a fat free muffin mix by mistake, but it still came out great.
For the filling, I'd add orange zest to make it more orangy.