Little Butter Cookie Sandwiches

• 2 cups butter, softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon almond extract
• Food coloring, optional
• 4 cups all-purpose flour
• Colored sugar, optional
• FILLING:
• 2 cups confectioners' sugar
• 1/4 cup plus 2 tablespoons apricot preserves
• 1/2 teaspoon almond extract
• 3 to 4 teaspoons orange juice

1. Preheat oven to 350u0b0. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, extract and, if desired, food coloring. Gradually beat flour into creamed mixture (dough will be sticky).
2. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased
3. . Decorate as desired with colored sugar. Bake 7-9 minutes or until set. Remove from pans to wire racks to cool completely.
4. Mix confectioners' sugar, preserves, extract and enough orange juice to reach spreading consistency. Spread about 1/2 teaspoon filling on the bottoms of half of the cookies; top with remaining cookies.
5. Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Prepare and bake cookies as directed.

butter, sugar, egg, almond, coloring, allpurpose, colored sugar, sugar, apricot preserves, almond, orange juice

Taken from www.tasteofhome.com/recipes/little-butter-cookie-sandwiches/ (may not work)