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Steps
1
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
2
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.
3
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.
4
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.
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For a more festive platter, add a drop of food color to the filling. For more sparkle, use coarse granulated sugar.
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