Snickerdoodle Cookie Sandwiches with Maple Filling

Directions

Cookie Dough

1. Preheat oven to 400°F and line several baking sheets with parchment paper.
2. In a large bowl, cream together the sugar, shortening, eggs, milk and vanilla on medium speed until well blended.
3. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt until well blended.
4. Add the dry mixture to the bowl of the creamed mixture and blend together on low speed, just until combined.
5. Scoop 1 ½-2 tablespoons of dough and roll into a ball then roll in the cinnamon sugar mixture.
6. Place on the prepared baking sheets, about 2-inches apart.
7. Bake for 9-11 minutes.
8. Allow to cool completely before filling.

Cinnamon Sugar Mix

1. Whisk together the sugar and cinnamon until well blended.

Maple Filling

1. In the bowl of a mixer, combine the maple syrup, shortening, butter and salt.
2. Mix on medium speed until well blended and creamy.
3. Add in the powdered sugar, 1 cup at a time, and mix on low speed until fully incorporated.

Assembly

1. Spread the maple filling on the bottoms of half the cookies.
2. Top each cookie with an unfrosted cookie and gently press together.
3. If desired, roll the edges in sprinkles.
4. Keep cookies in an airtight container or wrap each individually in plastic wrap.