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These cookies from The Purl Bee are so fun! They are so pretty, I may not want to eat them. Ahh who am I kidding, I am the queen of cookie consumption. Find all information on these babies (including these pictures) here!

(adapted from The Gourmet Cookie Book)
Makes  approximately 5 dozen cookies.

Cookies

• 2 2/3 cups all-purpose flour
• 1 1/3 cups cornstarch
• 1/2 teaspoon salt
• 4 sticks unsalted butter, softened
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla 
• 1 teaspoon almond extract
• Sanding sugars in various colors

Filling

• 2 cups confectioners’ sugar
• 2 tablespoons almond extract
• 1/4 cup light corn syrup
• 1 stick unsalted butter, softened

You will also need:

• Parchment paper
• Electric mixer
• Offset Spatula

To Make Cookies:

Preheat oven to 350 degrees.
Place flour, cornstarch and salt in a bowl, mix togetgher and set aside.

With electric mixer, mix butter, confectioners’ sugar, almond extract and vanilla until fluffy.  
Add flour mixture and mix on low until dough forms. 

Place each sanding sugar into a small bowl.
Roll dough into balls, 1/2-inch in diameter, then roll balls in sanding sugar.  Place balls on parchment lined baking sheet, 3/4-inch apart.

Bake for 9-11 minutes.  Bottoms should just be turning golden.  Remove and place on cooling racks.

To Make Filling:
With electric mixer, mix all filling ingredients on medium until combined.

Complete Cookies:
With offset spatula place approximately 1/4 teaspoon of filling on half a cookie, sandwich the other half to form a ball.

Cookies will keep in an airtight container for up to 3 days.