I'm pretty sure it's a well known fact that sprinkles make everything taste better. These Funfetti Shortbread Cookie Sandwiches are no exception to that rule! Filled with sprinkles and frosting, these are sure to disappear fast!
For the cookies, cream together the butter and sugar until fully combined. Add flour and salt until well blended. Add butter flavoring and sprinkles.
Lay a large piece of plastic wrap on the counter. Drop dough into wrap and shape into a log.
Wrap up in the plastic wrap. Slice an empty paper towel tube lengthwise and place dough in tube. Freeze for 30 minutes (or longer).
Straight from the freezer, slice thin and place cookies on parchment paper lined baking sheet. Bake in a 350 degree oven for 10-12 minutes. Cool completely. Store in airtight container. If desired, add filling.
For the filling, beat marshmallow cream with butter, vanilla, heavy cream and powdered sugar. Beat for about 3-4 minutes. I put this in a small ziploc bag and cut off the corner.
Pipe onto center of each cookie, top with second cookie. ENJOY.
Notes
I use butter extract to enhance the flavor of these cookies. Totally optional.
The dough doesn’t have to be totally frozen for this recipe to work but it should be very cold! Chilled dough slices more evenly and helps the cookies hold their shape.
Frozen shortbread dough should stay good for about 2 months if stored well wrapped. I’d double wrap my log with an extra layer of plastic wrap to preserve the freshness even more.