Snickerdoodle Sandwiches - cooking recipe

Ingredients

COOKIES
1 cup sugar
1 cup brown sugar
1/2 cup butter (softened)
1 teaspoon baking soda
2 teaspoons cream of tartar
2 teaspoons cinnamon
2 large eggs
1 teaspoon vanilla
3 3/4 cups all-purpose flour
1 cup sugar
1 teaspoon cinnamon
FILLING
6 ounces cream cheese (softened)
1 cup marshmallow cream (marshmallow fluff)

Preparation

Preheat oven to 400\u00b0F.
Get 3 cookie sheets ready (I spray them down with Pam).
Mix together both sugars, butter, baking soda, cream of tartar, cinnamon, eggs, and vanilla in large bowl.
Slowly sift in flour while stirring. If dough is still sticky, add flour by 1/4 cup until the right consistency is achieved.
In a separate, smaller bowl, combine sugar and cinnamon.
Make an \"okay\" sign with your hand. The space between your index finger and your thumb is about how big the cookie balls should be.
Start rolling! Grab a gob of dough and roll it into a ball. Then roll it around in cinnamon-sugar mix.
Place on cookie tray. Give cookies enough room to rise.
Once cookie sheet is full, put in oven for 8 minutes.
Cool for 2 minutes before taking off of cookie sheet.
In medium-sized bowl, combine softened cream cheese and marshmallow fluff. mix with blender until smooth.
When cookies are cool, take one, spoon about 1 tablespoon of cream cheese fluff mix onto flat end of cookie. Take another cookie and stick the flat end of it onto the cream cheese fluff to make a sandwich.
Continue until all the cookies are in sandwiches. If there is an odd number of cookies, eat the remaining cookie.