MUSIC COOKIES RECIPES

Steps:

• Preheat oven to 350°. Whisk together flour, salt and ½ cup of the powdered sugar in a medium bowl. Cream together softened butter and shortening in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Scrape down sides of bowl; add vanilla, and beat to combine. Add flour mixture, and beat on low until dough comes together, 1 minute more.
• Portion dough evenly into 48 pieces, a scant 1½ teaspoons each; roll each piece between your palms to form a ball, placing them 2 inches apart on baking sheets as you go. Use a lightly floured fork to slightly flatten the balls and create a crosshatch pattern, rocking the fork from one side to the other rather than pressing straight down into dough. Bake in preheated oven until edges have a light golden tint, 8 to 12 minutes. Do not overbake. Cool cookies on pan 5 minutes; transfer to a wire rack, and cool completely, about 20 minutes.
• Whisk together melted butter, maraschino cherry liquid and remaining 2 cups powdered sugar in a medium bowl to combine. Add 1 tablespoon of cream; whisk to combine. The filling should be spreadable but not runny; add remaining 1 tablespoon cream if needed. If desired, add more maraschino liquid, ½ teaspoon at a time, to make filling a darker shade of pink. Spoon about 1 teaspoon of filling onto flat side of a cookie, then sandwich with a second cookie, pressing lightly to adhere. Repeat with remaining cookies and filling. Let sandwich cookies set 1 hour before serving or storing.