0 In Food/ Sweet Tooth

funfetti shortbread cookies

When we were little, my sister and I used to film ourselves
as hosts of a cooking show. I remember I cried once when she told me my mayonnaise
and Mrs. Dash was not an adequate dip
for potato chips. What did I know? I thought if it looked the same it might as
well taste the same.
That was quite wrong. So I have worked hard over the years
to keep presentation of food stellar and make the taste match. These easy
cookie sandwiches do not disappoint. Their colors are playful for summer and
just the right portion for an individual dessert. The original recipe is found
here, but I put it below as well!
    For the cookie:
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 1/2 tsp butter flavoring (optional)
  • 1/2 cup sprinkles (I prefer to use the jimmies/logs)
  • For the filling:
  • 3/4 cup marshmallow cream (Fluff)
  • 1/4 cup unsalted butter, softened
  • 1/2 tsp vanilla extract
  • 1 Tbsp heavy cream
  • 1 cup powdered sugar


For the cookies, cream together the butter and sugar until fully combined. Add flour and salt until well blended. Add butter flavoring and sprinkles.
Lay a large piece of plastic wrap on the counter. Drop dough into wrap and shape into a log. Wrap up in the plastic wrap. Slice an empty paper towel tube lengthwise and place dough in tube. Freeze for 30 minutes (or longer).
Straight from the freezer, slice thin and place cookies on parchment paper lined baking sheet. Bake in a 350 degree oven for 10-12 minutes. Cool completely. Store in airtight container. If desired, add filling.
For the filling, beat marshmallow cream with butter, vanilla, heavy cream and powdered sugar. Beat for about 3-4 minutes. I put this in a small ziploc bag and cut off the corner. Pipe onto center of each cookie, top with second cookie. ENJOY.

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