Let's get out our homemade aprons because it's time for some holiday baking! These cookies are not for the faint at heart - YES - it has 2 sticks of real butter, but the cranberries give them that holiday flair. They are so rich and delicious - perfect for cookie exchanges, family gatherings, or just to keep in your own cookie jar! This made approximately 12 large cookie sandwiches (you can do smaller, eyeball the size of the rounds before flattening). You can even frost single cookies and skip the sandwich step!
What You Need:
1 (15.6 oz) pkg cranberry or cranberry orange quick bread or
3/4 cup butter, softened
1 tsp almond extract
2 1/2 cups powdered sugar
2 tbsp butter, softened
2 - 3 tbsp milk
Heat oven to 350 degrees. 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 (we like to sprinkle a little extra sugar on them after flattening). Bake for 8 to 11 minutes or until golden brown. Cool 2 minutes;remove from cookie sheets. Cool completely.
Meanwhile, combine powdered sugar, 2 tbsp butter and enough milk for desired spreading consistency in small bowl. Beat at medium speed until smooth. Spread bottom side of 1 cookie with 1 tsp filling; top with another cookie, bottom side down. Press down lightly. Repeat with remaining cookies and filling.