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Ingredients

• 1 package (250 g) Philadelphia brick cream cheese, softened
• 1 cup icing sugar
• 3/4 cup butter, softened
• 1/2 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon baking soda
• 4 teaspoons coloured sugar
• 1/3 cup Jet-Puffed Marshmallow Creme
• 2 squares Baker's Semi-Sweet Chocolate, melted

Directions

1. Preheat oven to 325ºF. Beat cream cheese, icing sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 1 hour.
2. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into 66 cookies, using 2-inch festive cookie cutters. Sprinkle half of the cookies with coloured sugar. Place all cookies, 2 inches apart, on ungreased baking sheets.
3. Bake 12 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
4. Spread bottom side of each of the plain cookies with about 1 tsp. marshmallow creme; cover with remaining sugar cookies, bottom-sides down, to form sandwiches. Drizzle with melted chocolate.