Cotton Candy Cream Cookies

Recipe adapted from The Misfit Baker and bakedbree.com

Yield:  approximately 30 cookies

Ingredients:

For the cookies:

3/4 cup shortening

1 Tbsp margarine

3/4 cup granulated sugar

1/2 tsp vanilla extract

1/2 tsp cotton candy extract

3 Tbsp yogurt

4 tsp milk

1 1/2 cup all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

Red food coloring (optional)

For the frosting:

1 cup butter, softened

1 (7-oz) jar marshmallow creme

2 cups confectioners sugar

1 tsp cotton candy extract

Blue food coloring (optional)

Directions:

For the cookies:

Preheat oven to 375 degrees F.  Cream together shortening, margarine, and sugar.  Add extracts and yogurt, and beat well.  Mix in milk.  Stir together the flour, baking powder, and salt.  Blend into creamed mixture.  If desired, add red food coloring to tint the dough pink.  Scoop a level teaspoon of dough, roll into a ball, and place on a prepared cookie sheet.  Flatten ball to 1/2 inch thick.  Repeat, placing balls 2 inches apart.  Bake for 8-10 minutes.  Remove from oven and carefully transfer to a cooling rack.  

For the frosting:

Cream the butter until light and fluffy.  Add the marshmallow creme and whip for 2 minutes.  Add the confectioners sugar and continue to beat for 2 minutes.  Add the cotton candy extract and food coloring (if desired).

Assembly:

Once the cookies are completely cool, pipe or spread frosting on the flat side of a cookie, then lightly sandwich with a second cookie on top.