Preheat oven to 375°F and line two baking sheets with parchment paper, set aside. Prepare the granulated sugar into a bowl.
On a lightly floured surface, roll out the dough to 1/8th-inch thickness. Use a cookie cutter or a small round cup rim to cut out the cookies.
Press the tops of the cookies into the sugar and then place onto the prepared baking sheet.
Using a fork, prick the tops of the cookies.
Bake for 7 to 9 minutes, removing from the oven before the cookies start to brown. Cool completely.
To make the frosting:
In a bowl beat butter and salt until smooth, fluffy, and lump free about 3 to 5 minutes.
Gradually add in powdered sugar followed by the vanilla. Slowly add the heavy cream a tablespoon at a time until it reaches a thick but spreadable consistency.
Divide the frosting in half and color it with food dye, if desired.
Spread frosting onto one bottom side of a cookie and sandwich another cookie bottom on top of the process. Repeat with the remaining cookies.
You’ll love this recipe! It tastes even better the day after… if you can stand to wait!
Tuna Melt
Easy Beef Stroganoff
MAN USES ‘SUPER DAD’ POWERS WHEN A BASEBALL BAT GOES FOR HIS SON’S HEAD
Rising damp: the easy and economical DIY method to repair walls forever
CHEESE CAKE WITH ARÁNDANOS
If Your Hatred for One Man Exceeds Your Love for Our Country, You’re Part of the Problem!
Behind the Scenes with Joy Behar: Exclusive Insights into ‘The View’
Peach Cobbler Cheesecake Cones
