1 c. butter
1/2 c. conf. sugar
2 c. flour

Cream butter and sugar until fluffy. Blend in flour. Beat 5 minutes or until satin smooth. Chill several hours or overnight until firm enough to handle. Roll half-teaspoon measures of the dough into marble-sized balls. Place 1" apart on ungreased cookie sheets. Bake at 350 degrees for 15 minutes. Cool. Put butter cream frosting between 2 cookies. Let stand until firm. Don't make too far in advance.

ALMOND BUTTER CREAM FROSTING:

1 1/2 c. conf. sugar
3 tbsp. butter, softened
2 tbsp. milk
1/4 tsp. almond extract

Blend all ingredients together until smooth. Divide frosting in half and color 1 part pink, the other part green.