These little cookies are super adorable, but a little time consuming. Ok, a lot time consuming! I used a 1" cookie cutter to cut them out, but I would recommend using a 2" to make them easier to handle. (My picture of these didn't come out well-- I'm going to use the picture from the magazine for now until I try them again.)
Sugar Cookie Dough
1 pkg (8 oz) cream cheese
1 cup powdered sugar
3/4 cup butter, softened
1/2 tsp vanilla
2 cups flour
1/2 tsp baking soda
Beat cream cheese, sugar, butter, and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate dough 1 hour.
Preheat oven to 325.
Roll dough to 1/8" thickness on lightly floured surface. Cut into cookies, re-rolling as necessary. Sprinkle half the cookies with colored sugar.
Place all cookies on well greased cookie sheet, or use parchment paper.
Bake 12 minutes, until lightly browned. Cool on baking sheet 1 minute. Remove to wire rack and cool completely.
When cool, spread bottom side of each of the plain cookies with approximately 1 tsp Marshmallow Creme. Cover with sugared cookies to make sandwiches.
Melt two squares Semi-Sweet baking chocolate or 1/3 cup chocolate chips and spoon into ziplock bag. Snip a small corner from bag and drizzle chocolate over cookies.
Tips and Hints:
*Definitely use a 2" cookie cutter. I was cutting and sandwiching cookies FOREVER.
*Refrigerate the dough and keep it cold in between rollings. It rolls better and it spreads too much if you let it get warm.
*Roll the cookies thin, but not too thin.
*Don't overbake-- they should be just barely golden around the edges.
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