Sweet Potato-Marshmallow Sandwich Cookies

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 0.5 cup butter softened
• 1 cup butter softened
• 1 tablespoon little demerara sugar 
• 2.5 cups flour all-purpose
• 0.8 teaspoon ground cardamom 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 1.3 teaspoons meringue powder 
• 0.5 cup marshmallow crème 
• 1 teaspoon nutmeg freshly grated
• 0.8 cup powdered sugar 
• 2 cups powdered sugar 
• 0.1 teaspoon salt 
• 0.8 cup sweet potato puree canned
• 1 teaspoon vanilla extract 
• 2 teaspoons vanilla extract 
• 1 serving wax and parchment paper 

Equipment

• baking sheet
• baking paper
• oven
• hand mixer
• stand mixer
• wax paper

Directions

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in 3/4 cup canned sweet potato puree and 2 tsp. vanilla until blended.
2. Stir together flour and next 6 ingredients. Gradually add flour mixture to butter mixture, beating at low speed until blended.
3. Divide dough in half; flatten each into a disk.
4. Roll each disk to 1/4-inch thickness between 2 sheets of wax paper.
5. Transfer dough, in wax paper, to a baking sheet; chill 1 hour.
6. Preheat oven to 35
7. Working with 1 portion of dough at a time, remove top wax paper; cut with a 2-inch round cutter, rerolling dough scraps once.
8. Place 1 inch apart on parchment paper-lined baking sheets; sprinkle with Demerara sugar.
9. Bake at 350 for 12 to 14 minutes or until edges are golden. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely.
10. Beat marshmallow crme and softened butter with a heavy-duty electric stand mixer at medium speed 2 minutes or until smooth; gradually add 2 cups powdered sugar.
11. Add meringue powder, and beat at high speed 2 minutes or until fluffy. Stir in 1 tsp. vanilla extract.
12. Spread about 2 tsp. mixture between cooled shortbread rounds to form sandwiches. Store in airtight containers.