Busters Recipes

Cranberry Sandwich Cookies

Yield: 4-dozen.
1 5.6-ounce package cranberry quick bread or muffin mix
3/4 cup butter, softened
1 teaspoon almond extract
1/2 cup finely chopped almonds
2 1/2 cups confectioners sugar
2 tablespoons butter, softened
2 to 3 tablespoons milk

1. Heat oven to 350 F. Beat quick-bread mix, 3/4 cup butter, extract and nuts with electric mixer, scraping bowl often.

2. Shape dough into 3/4-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar. Bake 8-11 minutes. Cool 2 minutes. Remove from pans to cool on wire racks.

3. Combine confectioners sugar, 2 tablespoons butter and enough milk to reach desired spreading consistency. Frost bottom side of half the cookies with confectioners-sugar mixture. Top each with another cookie. Press together gently.