Almond Sugar Sandwich Cookies

Almond Sugar Cookie Dough

1 1/3 Cups butter, softened
1 1/2 Cups granulated sugar
2 teaspoons baking powder
2 eggs
2 Tablespoons milk
1 teaspoon almond extract
4 Cups all-purpose flour

1. Preheat oven to 375 degrees. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking poweder, and 1/4 teaspoon salt. Beat until combined, scraping sides of bowl occasionally. beat in egg, milk, and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.

2. On a lightly floured surface, roll half the dough at a time until 1/8 inch thick. Using a small circle cookie cutter, cut dough. Place 1 inch apart on an ungreased cookie sheet. Using a fork prick lines across the cookie. (This will help the top of the cookie remain flat instead of rounded during the cooking process.)

3. Bake for 7-8 minutes or until edges are firm and bottoms are barely light brown. Transfer to a wire rack and let cool.

Icing
1/3 Cup Butter
4 1/2 Cups Powdered Sugar
1/4 Cup milk
1/4 tsp. almond extract (or more to taste)
2-4 drops red food coloring

4. To prepare the icing, beat butter with mixer until fluffy. Gradually add half the powdered sugar. Next add all the milk to the butter and mix. Add remaining powdered sugar and almond extact. Mix and add food coloring. Mix until desired color and consistancy.

5. Once cookies are cool, turn cookie upside and frost. Top with another cookie. Enjoy!!