COOKIES AND CREAM SHORTBREAD COOKIES RECIPES

Steps:

• 1. Make the Cookies: Preheat the oven to 300?F and line two baking sheets with parchment paper. 2. In the bowl of a food processor, pulse the cookies until they form fine crumbs, about 1 minute. Remove 2 tablespoons of the cookie crumbs and reserve in a small bowl. 3. Add the confectioners' sugar to the food processor and pulse to combine. Add the butter and process until the mixture is light and fluffy, about 1 minute. Scrape the bowl of the food processor well. 4. Add the flour and salt, and pulse until the dough comes together, about 30 seconds. Add the vanilla and process until combined. 5. Divide the dough in half and then form each piece into an inch-thick disk. On a lightly floured surface, roll out the dough to ? inch thick. Cut the dough into circles using a round fluted cookie cutter and then transfer to the prepared baking sheets. 6. Bake until the cookies start to brown at the edges, 15 to 17 minutes. Cool completely. 7. Make the Glaze: In a medium bowl, whisk the confectioners' sugar and cream until a thick glaze forms. Working one at a time, spoon 1 teaspoon of glaze on top of each cookie. Let the glaze set for 5 minutes, then sprinkle the reserved cookie crumbs on top of each cookie. The glaze will fully set in another 10 to 15 minutes and then the cookies are ready to serve.

Steps:

• Heat oven to 350°F. In large bowl, stir 1 cup butter and 1/2 cup powdered sugar until well blended. Stir in flour and salt until well mixed. If necessary, knead with hands to form a soft dough.
• On floured surface, roll dough 1/4 inch thick. Cut with 1 3/4-inch round or scalloped cookie cutter. Place 1/2 inch apart on ungreased cookie sheets. Using 3/4- to 1-inch round or scalloped cookie cutters, cut out and set aside centers of half of the cookies.
• Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• Meanwhile, in large bowl, beat marshmallow creme and 1/3 cup butter with electric mixer on medium speed until well blended. Beat in 2/3 cup powdered sugar on low speed until fluffy and creamy.
• Spread about 1 1/2 teaspoons frosting on bottom of each whole cookie; top with 1/2 teaspoon preserves. Top with remaining cookies with centers cut out, bottom sides down.