When I made the sandcastle cake I had an enormous amount of almond buttercream leftover. I had double my usual recipe and ended up with half of it left. I overestimated how much I would need by a lot! I had a whole container of almond buttercream and no graham crackers to put them on. That’s usually what we do when we have leftover frosting, grab some graham crackers and make sandwiches, it’s fantastic. With no graham crackers I decided cookies would do the same thing so I whipped up a batch and made some cookie sandwiches.
ALMOND COOKIE SANDWICHES
1 box white cake mix
1/2 cup oil
1 large egg
1 teaspoon almond extract
Preheat oven to 375 degrees F.
Combine cake mix, oil, egg, and almond extract in a large bowl. Stir until everything is incorporated. Drop by spoon full on greased baking sheet.
Bake for 9-11 minutes. Cool on baking sheet for one minute before removing to cooling racks.
ALMOND BUTTERCREAM
1/2 cup shortening
5-6 cups powder sugar
3 teaspoons almond flavoring
1/4 cup milk (more or less depending on desired consistency)
Combine all ingredients besides milk. Beat ingredients together adding milk slowly until desired consistency is reached.
Once cookies are cool take a heaping amount of frosting and the bottom of one cookie add the top cookie for the sandwich.
