Snickerdoodle Cream Pies

Ingredients

Cookie dough:

4oz Westgold Unsalted Butter

4oz caster sugar, soft

Pinch salt

2 eggs, beaten

1 tsp vanilla extract

¼c milk

8oz flour            

½ tsp baking soda

½ tsp cream of tartar

2oz white sugar

2oz brown sugar

3 tsp cinnamon

Cream filling:

2oz icing sugar

6oz cream cheese

2oz Westgold Unsalted Butter, soft

1 tsp vanilla extract

Squeeze lemon juice

Method

To make the cookie dough:

Preheat the oven to 350°F. Using an electric mixer, cream together the Westgold Butter and sugar until light and fluffy.

Slowly add the eggs and vanilla while continuing to beat. Sift the flour, soda and cream of tartar.

Slowly mix the flour and raising agents into the butter mixture and pour in the milk. Mix until just combined, being careful not to over mix. It is a soft dough.

Toss the white and brown sugars and cinnamon together in a bowl to make cinnamon sugar.

Use a small ice cream scoop to scoop balls of dough and toss them in the cinnamon sugar until coated.

Place on baking paper lined trays and press down gently with your fingers. Sprinkle a little more cinnamon sugar on the top.

Bake for 12 minutes. When baked, slide the paper off the trays and leave to cool.

To make the icing:

Beat the cream cheese until smooth using an electric beater. Add the icing sugar, Westgold Butter, vanilla and a squeeze of lemon juice and beat until smooth.

Spoon icing into a piping bag and sandwich the cookies together. Serve.