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Peppermint Shortbread Cream Cheese Cookie Sandwiches

Peppermint Shortbread would be amazing on its own - but when you add some sweet and tangy cream cheese filling to the party, you have a new creature entirely. Perfect for the holidays or a when a peppermint (or shortbread) craving strikes!

Total Time

2hr

5.0

2 Ratings

Author: Olive and Artisan

Servings:

Ingredients

Peppermint Shortbread

•

3 sticks

Unsalted Butter , room temperature

•

1 cup

Powdered Confectioners Sugar

•

1 pinch

Salt

•

1/2 Tbsp

Peppermint Extract

•

2 drops

Americolor® Dusty Rose Food Coloring

•

3 cups

All-Purpose Flour

Cream Cheese Filling

•

1/2 cup

Cream Cheese

•

1/4 cup

Butter , softened

•

2 cups

Powdered Confectioners Sugar

•

1 tsp

Vanilla Extract

Cooking Instructions

Cream the Unsalted Butter (3 sticks) , Powdered Confectioners Sugar (1 cup) , Salt (1 pinch) , Peppermint Extract (1/2 Tbsp) and Americolor® Dusty Rose Food Coloring (2 drops) together until smooth.

Add the All-Purpose Flour (3 cups) at once and mix until combined.

Place dough between to large pieces of parchment and roll out about 1/4-inch thick. Place in the fridge on an even surface, and chill for 30 minutes.

Preheat oven to 350 degrees F (180 degrees C).

Cut dough into circles using a small biscuit cutter. Place the cookie back in the fridge for another 10 minutes if they start to soften. Arrange on a cookie sheet a few inches apart.

Bake for 10-12 minutes. Cool on the cookie sheet.

In a standing mixer, cream the Cream Cheese (1/2 cup) and Butter (1/4 cup) until smooth and uniform. Add in the Powdered Confectioners Sugar (2 cups) and Vanilla Extract (1 tsp) and continue to cream for another minute. Place into a piping bag.

Pipe the frosting onto half of the cookies and sandwich them together. Dust with powdered sugar and serve!

Author's Notes

Makes 24-26 cookies.

Nutrition Per Serving

CALORIES

489

FAT

29.8 g

PROTEIN

3.6 g

CARBS

50.1 g