Blushing Almond Raspberry Cookie Sandwiches
Ingredients
Scale
Cookies
- 1 cup butter, softened
- 1 cup sugar
- 1 large egg
- ½ teaspoon almond extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Raspberry Buttercream
- ½ cup butter, softened
- 2 cups powdered sugar
- 2 tablespoons seedless raspberry jam
- 1 teaspoon vanilla extract
- Pinch of salt
Optional finish: crushed freeze-dried raspberries or assorted sugar sprinkles or pink sugar sprinkles
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream the butter and sugar until light and fluffy. Add the egg and almond extract and mix until combined.
- Stir in the flour, baking powder, and salt just until a soft dough forms.
- Roll dough into small balls and gently flatten on the baking sheet.
- Bake for 9–10 minutes, just until the edges are set. Let cool completely.
- Beat all buttercream ingredients until smooth and fluffy.
- Spread buttercream onto the bottom of one cookie, top with another, and gently press together.
- Roll the edges in crushed freeze-dried raspberries or pink sugar sprinkles for a soft, pretty finish.