Mini Birthday Cookie Sandwiches, with Homemade Birthday Cake Buttercream

• Vegetarian
• Gluten free

• Baking & Spices

  • 2 tsp Almond extract
  • 1 tsp Cane sugar, granulated
  • 1 2 lb bag Powdered sugar
  • 1 pinch Salt
  • 1 cup Sprinkles
  • 2 tsp Vanilla

• Dairy

  • 1/4 cup 2% milk
  • 1 stick Butter, salted
  • 1/4 cup Heavy whipping cream

Found on foodforayear.com

Description

Ingredients

• 1 - 2 lb bag of powdered sugar
• 1 stick room temperature salted butter
• ¼ c heavy whipping cream
• ¼ c 2% milk
• 1 pinch of salt
• 2 t vanilla
• 2 t almond extract
• 1 t granulated cane sugar
• sprinkles, about 1 c

Directions

• On two parchment lined baking sheets, arrange 100 mini cookies into rows, bottom side facing up. Place sprinkles in a small shallow dish. Make buttercream by placing all of the ingredients EXCEPT the 2% milk into the bowl of a stand mixer. Mix to combine, increasing speed from low to high once the ingredients are incorporated, as to prevent powdered sugar from flying everywhere. Slowly add milk until desired stiff but spreadable consistency is reached. Scoop 1 teaspoon of buttercream onto half of the cookies. Top the buttercream with another cookie, forming a sandwich. After making 10 sandwiches, roll the exposed buttercream sides in sprinkles and place on a serving platter*. Repeat until all sandwiches are assembled. Cover with plastic wrap until ready to serve. Can sit out, covered overnight if necessary. Extra buttercream can be stored in the fridge for up to 2 weeks. Serves 25