Flaky Creme-Filled Cookies

Directions

1. 1

   In a large bowl, combine flour and salt. Cut in cold butter and cream cheese until mixture resembles coarse crumbs. Shape into a disk; cover and refrigerate 2 hours or until easy to handle.
2. 2

   Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out with a floured 1-1/2-in. cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Bake 7-10 minutes or until light golden brown. Remove to wire racks to cool completely.
3. 3

   Meanwhile, in a large bowl, beat marshmallow creme and softened butter until light and fluffy. Gradually beat in confectioners' sugar. Proceed with flavored filling as desired.
4. 4

   TO MAKE CHOCOLATE-RASPBERRY COOKIES: Beat cocoa into marshmallow creme mixture. Spread on the bottoms of half the cookies. Spread raspberry preserves on the bottoms of remaining cookies; top with creme-topped cookies. Sprinkle with confectioners' sugar.
5. 5

   TO MAKE LEMON-BLUEBERRY COOKIES: Beat lemon extract into marshmallow creme mixture. Spread on the bottoms of half the cookies. Spread blueberry preserves on the bottoms of remaining cookies; top with creme-topped cookies. Sprinkle with confectioners' sugar.
6. 6

   TO MAKE PEPPERMINT COOKIES: Beat peppermint extract into marshmallow creme mixture. (Tint with 1 drop red food coloring if desired.) Spread on the bottoms of half the cookies; top with remaining cookies. Roll sides in peppermint candies if desired. Sprinkle with confectioners' sugar.