Orange Cream Cookies

• 12 tbsp (1 1/2 sticks) butter, chopped, at room temperature
• 1/3 cup powdered sugar, plus additional, for dusting
• 1 tsp vanilla extract
• 1 1/4 cups flour
• 1/3 cup cornstarch
• None None FOR THE ORANGE CREAM FILLING
• 3 tbsp butter, at room temperature
• 1/2 cup powdered sugar, sifted
• 2 tsp finely grated orange peel
• 1 tsp orange juice

1. Preheat the oven to 300u0b0F. Lightly grease and line 2 baking pans with parchment paper.
2. Beat butter, sugar and vanilla in a large bowl with an electric mixer until light and creamy. Sift flour and cornstarch into a medium bowl. Lightly fold into butter mixture in 2 batches.
3. Roll half tablespoonfuls of mixture into balls (use lightly floured hands to help prevent sticking). Place 2 inches apart on prepared pans. Flatten slightly.
4. Bake for 12-15 mins, until golden. Turn pans halfway through cooking time to allow for even browning. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
5. For the orange cream filling, beat butter, sugar, orange peel and juice in a small bowl with an electric mixer until light and creamy. Sandwich 2 cookies together with orange cream filling. Dust tops lightly with powdered sugar. Store in an airtight container for 3-5 days.

butter, powdered sugar, vanilla, flour, cornstarch, orange cream, butter, powdered sugar, orange juice

Taken from recipes-plus.com/api/v2.0/recipes/30677 (may not work)