Flaky Creme-Filled Cookies

By littlefish

filling can be chocolate-raspberry, peppermint, lemon-blueberry (see recipe)

Ingredients

• 2 2 2 cups all-purpose flour
• 1/4 1/4 1/4 teaspoon salt
• 1 1 1 cup cold butter, cubed
• 1 1 1 package (8 ounces) cream cheese, cubed
• 2/3 2/3 2/3 cup marshmallow creme
• 2/3 2/3 2/3 cup butter, softened
• 1-1/3 1-1/3 1-1/3 cups confectioners' sugar
• 2 1/2 1/2 tablespoons baking cocoa, 1/2 teaspoon lemon extract or 1/2 teaspoon peppermint extract
• Optional filling: seedless raspberry preserves, blueberry preserves or crushed peppermint candies
• Confectioners' sugar

Details

Servings 78
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine flour and salt. Cut in cold butter and cream cheese until mixture resembles coarse crumbs. Shape into a disk; wrap in plastic wrap. Refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out with a floured 1-1/2-in. cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 350° for 7-10 minutes or until light golden brown. Remove to wire racks to cool completely.
Meanwhile, in a large bowl, beat marshmallow creme and softened butter until light and fluffy. Gradually beat in confectioners' sugar.
TO MAKE CHOCOLATE-RASPBERRY COOKIES: Beat cocoa into marshmallow creme mixture. Spread on the bottoms of half of the cookies. Spread raspberry preserves on the bottoms of remaining cookies; top with matching creme-topped cookies. Sprinkle with confectioners' sugar.
TO MAKE LEMON-BLUEBERRY COOKIES: Beat lemon extract into marshmallow creme mixture. Spread on the bottoms of half of the cookies. Spread blueberry preserves on the bottoms of remaining cookies; top with matching creme-topped cookies. Sprinkle with confectioners' sugar.
TO MAKE PEPPERMINT COOKIES: Beat peppermint extract into marshmallow creme mixture. (Tint with 1 drop red food coloring if desired.) Spread on the bottoms of half of the cookies; top with remaining matching cookies. Roll sides in peppermint candies if desired. Sprinkle with confectioners' sugar. Yield: 6-1/2 dozen.

Nutrition Facts: 1 sandwich cookie (calculated without optional ingredients) equals 67 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 45 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein.