Bitty Button Cookie Recipe
These were one of the other treats I served at the tea party. They're bitty button cookies and they were very fun and easy to make. Ace loved helping with these (both baking and eating them!).
The recipe is from Pillsbury and another blogger once called them bitty button cookies and I think that is an appropriate name for them. Instead of forking them, I poked them with a toothpick so they really did look like bitty buttons. They should only be slightly larger than the mini-Ritz cracker sandwiches, I made them a little larger than I should have.Their sparkly sugared outside and yummy pink filling made these a definite favorite!
INGREDIENTS
| Cookies | |
| 1 | roll (16.5 oz) Pillsbury® refrigerated sugar cookies |
| 1/2 | cup all-purpose flour |
| 1/2 | teaspoon almond extract |
| 1 | tablespoon granulated sugar |
| Filling | |
| 2 | cups powdered sugar |
| 1/4 | cup butter or margarine, softened |
| 4 | teaspoons milk |
| 1/4 | teaspoon almond extract |
| 1 | drop red food color |
DIRECTIONS
| Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended. | |
| Shape dough into 180 (1/2-inch) balls. Place balls 1 inch apart on ungreased cookie sheets. Press bottom of glass dipped into granulated sugar on each ball until 1/4 inch thick; prick top of each with a fork. | |
| Bake 6 to 8 minutes until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. | |
| Meanwhile, in small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy. Spread about 1 teaspoon filling on bottoms of half of the cookies. Top each with another cookie, bottom side down; press gently.Store in refrigerator. |
