Tinted different shades of red and coated with coarse sugar, these adorable melt-in-your-mouth cookie sandwiches will be on everyone's wish list. Bake at the minimum time for softer cookies.

Almond Melts

In a large mixing bowl, beat 1 cup butter with an electric mixer on medium to high for 30 seconds. Add 1-1/2 cups powdered sugar. Beat until combined, scraping sides of bowl occasionally.

Beat in egg, vanilla, 1/2 teaspoon almond extract, baking soda and cream of tartar until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.

Divide dough into thirds. Place each portion in small mixing bowls. Using a toothpick, add a small amount of red food coloring to each portion. Beat each portion until thoroughly combined and desired shade is reached. Chill dough portions for 1 hour or until easy to handle.

On a lightly floured surface, roll one portion of dough at a time to 1/4-inch thickness. Using 1-1/2-inch diameter cutters, cut dough into desired shapes. Coat top of each cutout with coarse sugar. Place cutouts 1 inch apart on an ungreased cookie sheet. Reroll scraps as necessary.

Bake for 7 to 8 minutes or until edges are very light brown. Transfer cookies to a wire rack; cool.

For buttercream frosting, in a medium mixing bowl combine 1/2 cup plus 2 tablespoons butter, 2 cups powdered sugar, milk and 2 teaspoons almond extract. Beat with an electric mixer on low for 30 seconds. Beat on medium until smooth and creamy.

Spread a scant teaspoon of frosting over bottoms of half the cookies. Press the bottoms of the remaining cookies against the frosting.

To store: Layer unfrosted cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before frosting.