Christmas Tree Sugar Cookie Sandwiches

A sugar cookie sandwich with the flavors and fun of a little Debbie Christmas tree cake.

MAKES: ABOUT 16 COOKIES

Ingredients:

For the cookies

• 3 cups 1:1 gluten free flour
• 1 cup powdered sugar
• ¼ teaspoon kosher salt
• 1 cup cold, salted butter – cut into 8 pieces
• 1/4 cup heavy cream or whole milk

For the marshmallow cream filling

• 13 oz. of marshmallow fluff
• 2 sticks salted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• Pinch of kosher salt

For finishing:

• White melting chocolate
• Red cookie icing
• Green sugar sprinkles

Cookie instructions:

1. In a food processor, add the flour, powdered sugar, and salt. Pulse until just combined. Toss in the cold butter in 2-3 batches. Next add the vanilla and milk. Pulse until the dough begins to come together and form a ball. If you do not have a food processor, use a pastry blender to cut the butter into the flour mixture and combine the dough with your hands.
2. Place the dough on a piece of parchment paper, knead to incorporate any remaining flour bits. Shape the dough back into a ball and wrap in either parchment paper or plastic wrap. Allow dough to chill in the refrigerator for 20 minutes.
3. Prepare 2 – 3 baking sheets with parchment paper.
4. When the dough is chilled, divide it into four smaller dough balls and rewrap. Take one dough ball at a time and place it on a sheet of parchment paper. Cover with another sheet of parchment paper and using a rolling pin, roll out the dough to a 1/8 inch thickness before cutting desired shapes with cookie cutters. Dust with powdered sugar if the cookies begin to stick. Save the scraps and refrigerate for 20 minutes before rolling again.
5. Carefully lay the cut cookies on the parchment lined baking sheets. Place in the refrigerator and chill for one hour prior to baking. This step is crucial and ensures that the cookies keep their shape while baking.
6. Preheat the oven to 350°.
7. Bake each sheet separately for 11 – 12 minutes.
8. Transfer the cookies to a rack and allow to completely cool.

Filling instructions:

1. While the cookies are cooling, make the cream filling. Combine the marshmallow fluff, vanilla and softened butter in a large bowl. Using a hand mixer, slowly add the powdered sugar and beat until the mixture becomes silky – about 2 minutes. Spoon the cream filling into a piping bag and place in the refrigerator to set for 5 – 10 minutes.

Assembly:

1. To assemble the cookies, pipe the marshmallow filling onto one cookie before carefully topping with another. Repeating until all filling and/cookies are used.
2. Place the cookies on a cookie sheet and freeze for an hour.
3. When ready, prepare a surface or cookie sheet with parchment paper. Heat the melting chocolate per the packaging instructions.
4. Quickly coat each sandwich cookie in the chocolate, shaking the cookie slightly to remove the excess before placing on the parchment paper to set. Lightly sprinkle with green sugar while still wet.
5. Repeat with each cookie, reheating the chocolate if necessary.
6. Finish by piping red cookie icing in a draping pattern on each tree.
7. Allow icing and chocolate to fully set before enjoying. Store in a sealed container for up to 5 days.