Peppermint Shortbread Cream Cheese Cookie Sandwiches

Cream the Unsalted Butter (3 sticks), Powdered Confectioners Sugar (1 cup), Salt (1 pinch), Peppermint Extract (2 tsp) 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 (4 Tbsp) until smooth and uniform. Add in the Powdered Confectioners Sugar (2 cups) and Simply Organic 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!