1 cup softened butter
2 cups flour
2 Tbsp powdered sugar
1/2 tsp milk
Combine all ingredients except 1 cup flour in mixing bowl and cream thoroughly. Add remaining flour a little at a time. Chill dough for half hour. Line baking sheet with foil. Roll dough thin between wax paper (3/16 of an inch). Cut out small round cookies with doughnut hole center (1 ¼ inch). They can be bigger but these cookies are very delicate and it can be hard to handle the larger ones. Place cookies about ¼ inch apart on lined cookie sheet. Bake at 350 degrees, 12-15 minutes or until lightly golden. Carefully remove foil with cookies from baking sheet and set on cooling rack. Cool for 20 minutes.
1 cup powered sugar
2 Tbsp soft butter
1/2 tsp almond extract
few tsp maraschino cherry juice
Mix together powdered sugar, butter and almond extract. Add juice from maraschino cherries and mix until smooth and creamy. Dab about 3/4 tsp icing on flat side of cookie. Gently twist another cookie into place to make a little sandwich.
Makes about 2 ½ – 3 dozen cookies.
I found another variation on these cookies on the web. It is basically the same except you don’t roll out the dough. You make balls and just flatten them. (sounds easier to me!)