RumChata Snickerdoodle Sandwich Cookies

Instructions

Click to mark complete

1. - Preheat oven to 375°F.
2. - In medium bowl, combine flour, cream of tartar, baking soda and 1/4 teaspoon salt; set aside. In large bowl, beat butter and 1-1/2 cups sugar with electric mixer on medium speed until light and fluffy. Add eggs and 1 tablespoon RumChata, mix well. Add flour mixture to the butter mixture; mix only until incorporated.
3. - Roll dough into 1-in. balls. In small bowl, combine remaining 1/4 cup sugar and cinnamon; roll balls in mixture to coat and place 2 in. apart on cookie sheet.
4. - Bake 8-10 minutes or until lightly browned, but still soft. Cool 3 minutes on pan. Remove to cooling grid; cool completely.
5. - For filling, beat shortening, confectioners' sugar, 1/4 cup RumChata and 1/4 teaspoon salt in a medium bowl with electric mixer on medium speed until smooth.
6. - Spread cookies with filling and sandwich together. If desired, roll edges of cookies in White Pearlized Sugar.