Yummy Little Almond Sandwich Cookies

• Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended.
• 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.
• 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.
• 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.

Nutrition Information:

• Calories 80
• (Calories from Fat 30),

• Total Fat 3g
• (Saturated Fat 1g,
• Trans Fat 1/2g),
• Cholesterol 5mg;
• Sodium 35mg;
• Total Carbohydrate 13g
• (Dietary Fiber 0g,
• Sugars 9g),
• Protein 0g;

• Vitamin A 0%;
• Vitamin C 0%;
• Calcium 0%;
• Iron 0%;

• 0 Starch;
• 0 Fruit;
• 1 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1/2 Fat;

• 1;