Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup rainbow sprinkles
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 3-4 teaspoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions:
In a large bowl, cream together the softened butter and granulated sugar until smooth and fluffy
Add the almond extract and mix well
In a separate bowl, whisk together the all-purpose flour and salt
Gradually add the dry ingredients to the butter mixture, mixing until just combined
Fold in the rainbow sprinkles, being careful not to overmix
Divide the dough into two equal parts and shape each into a disc
Wrap in plastic wrap and chill in the refrigerator for at least 1 hour
Preheat the oven to 350F 175C and line baking sheets with parchment paper
Roll out each disc of dough to about 1/4-inch thickness on a lightly floured surface
Using a round cookie cutter, cut out cookies and place them on the prepared baking sheets
Re-roll and cut scraps as needed
Bake the cookies for 10-12 minutes or until the edges are lightly golden
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely
For the filling, mix together powdered sugar, milk or cream, and vanilla extract until you reach a smooth, spreadable consistency
Once the cookies are completely cooled, spread a generous amount of the filling onto the bottom side of half of the cookies
Top with the remaining cookies to create sandwiches
Roll the edges of the cookie sandwiches in additional rainbow sprinkles for extra fun and decoration
Allow the filling to set before serving
Enjoy these delightful Funfetti Shortbread Cookie Sandwiches!
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