Peppermint Shortbread Cream Cheese Cookie Sandwiches

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 Philadelphia Original Soft 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!