Butter Toffee Flower Sandwiches

1. 1

   Spoon cookie mix into a wire-mesh strainer set over a large bowl.

2. 2

   Sift the cookie mix through strainer, leaving the chocolate chips in strainer (reserve the chocolate chips for another use).

3. 3

   Add flour, eggs, oil, and butter flavoring to cookie mix in bowl.

4. 4

   Stir until dough comes together.

5. 5

   Shape into a ball, then wrap in plastic wrap.

6. 6

   Chill dough in refrigerator for at least 30 minutes.

7. 7

   Preheat the oven to 375 degrees F. Line cookie sheet(s) with parchment paper and set aside.

8. 8

   On a lightly floured surface, roll out chilled dough to 1/4-inch thickness.

9. 9

   Using a 3-inch flower-shaped cookie cutter, cut 12 shapes from the dough.

10. 10

    Using a 1-inch round cookie cutter, cut out each flower center.

11. 11

    Re-roll the scrap dough and cut out another 12 flower shapes, but do not cut out centers.

12. 12

    Transfer the flowers to the prepared cookie sheet(s), spacing cookies 2 inches apart.

13. 13

    Bake cookies 8 to 10 minutes or just until starting to brown.

14. 14

    Cool on cookie sheet(s) for 5 minutes.

15. 15

    Transfer cookies to a wire rack to cool completely.

16. 16

    For filling:

17. 17

    In a medium bowl, stir together frosting and powdered sugar until well mixed.

18. 18

    Gently stir in 1/2 cup toffee bits.

19. 19

    Spoon a heaping tablespoon filling onto each of the whole flower cookies.

20. 20

    Top each with a cut-out flower cookie.

21. 21

    Sprinkle a scant teaspoon of the remaining toffee bits in the center of each cut-out cookie.

* Per serving · 4 servings · Values may vary.