Almond Butter Cookie Sandwiches
14 cookie sandwiches
- Not Available
NESTLÉ® TOLL HOUSE®
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Sugar Cookie Dough 16.5 oz
NET WT 16 1/2 oz (1 lb 1/2 oz) 467 g
- 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough, softened
- 1/4 cup all-purpose flour
- 1/4 cup slivered almonds, finely chopped, plus 1/4 cup for topping
- 1/2 to 1 teaspoon almond extract
- 1/4 cup creamy almond butter
- 1/2 cup powdered sugar
- 1 to 2 tablespoons 2% milk
Preheat oven to 350°F. Line baking sheets with parchment paper.
Beat cookie dough, flour, 1/4 cup almonds, and almond extract in large mixer bowl until well combined. The dough will seem dry at first, but will come together and pull away from the side of the bowl when ready, about 2 to 3 minutes.
Roll dough between your hands to form 36, 1-inch balls and place 2-inches apart on prepared baking sheet. Gently flatten each with the back of a glass or measuring cup. Press a few of the remaining 1/4 cup slivered almonds into each cookie.
Bake for 10 to 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.
Place almond butter, powdered sugar and 1 tablespoon milk into medium mixer bowl. Beat on low speed until combined (mixture will be the size of peas). Beat on medium-high until smooth and fluffy, about 2 minutes. Slowly add more milk, if needed. Spread a small amount of frosting onto half of the cookies; top with remaining cookies to form a sandwich. Store in airtight container.