Preheat oven to 350°F.
In a large bowl combine the flour and almond meal until well combined and set aside.
Place butter and sugar in a mixing bowl and cream together using a hand mixer. Beat until light and fluffy.
Add the vanilla and continue to beat for another minute.
Using a wooden spoon, begin stirring in the flour mixture and stir until thoroughly blended and dough has formed.
Pat dough into a flat disc, wrap with plastic wrap and chill in the refrigerator for 1 hour.
Roll out teaspoon sized balls of dough and place on a baking sheet lined with parchment, slightly pressing down to create a flat top on each cookie.
Bake cookies for about 12-15 minutes or until fully baked and color barely begins to show. Set aside and allow to cool.
For the frosting: In a stand mixer, beat together the cream cheese, butter, and vanilla until smooth.
Begin adding the powdered sugar until fully combined.
Pipe or spoon a small amount of frosting onto the underside of a cookie and seal with another cookie, creating a small vanilla cookie sandwich.
Repeat with remaining cookies and frosting and serve.
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