Evergreen Sandwich Cookies

1 cup butter (no substitutes), softened

2 cups all-purpose flour

1/3 cup milk

1/4 tsp. salt

FILLING:

1/4 cup shortening

1/4 cup butter, softened

2 cups confectioners' sugar

4-1/2 tsp. milk

1/2 tsp. vanilla

Green paste food coloring

GLAZE:

1-1/3 cups confectioners' sugar

4 tsp. milk

Green paste food coloring

Green colored sugar

In a mixing bowl, combine the butter, flour, milk and salt; mix well. Cover and refrigerate for 1-1/2 hours or until easy to handle.

Divide dough into thirds. On a floured surface, roll our each portion to 1/8-in. thickness. Cut with a 3-3/4-in Christmas tree cookie cutter. Place on ungreased baking sheets. Bake at 375 degrees for 8-11 minutes or until set. Remove to wire racks.

For filling, in a mixing bowl, cream shortening, butter and confectioners' sugar. Add milk and vanilla. Tint with food coloring. Spread about a tablespoon each over half of the cookies; top with remaining cookies.

For glaze, combine confectioners' sugar and milk until smooth; set aside 1/4 cup. Stir food coloring into remaining glaze; spread a thin layer over cooled cookies. If desired, sprinkle tops of half of the cookies with colored sugar. Let stand until set. Pipe garland onto half of the cookies with reserved glaze. Let stand until set. Yield: about 2 dozen.

This recipe came from the December/January 2003 issue of Taste of Home, pg. 10.

**I make Christmas trees at Christmas, Hearts at Valentine's Day, Eggs at Easter... These are very good. The cookie itself is more like a pie crust, so it's very fragile and bland. Once you add the filling and glaze, the true cookie emerges! Yu-m-my!