HOW TO MAKE IT :
- 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.
Notes
- I use butter extract to enhance the flavor of these cookies. Totally optional.
Nutrition Information:
Yield: 36Serving
Size: 1
Amount Per Serving:Calories: 121Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 36mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 1g
