Tehachapi Moon Pies - cream cheese

Method

• In a medium bowl, beat together the cream cheese, marshmallow cream, vanilla and orange zest with a hand mixer until smooth and fluffy.
• Using a 2 1/2 to 3-inch biscuit cutter or round cookie cutter, cut out the outside edge of each cookie to form clean smooth edges.
• You can use various size cutters to make different size cookies if desired.
• Spoon 2 to 3 tablespoons of the filling on to the bottom of 6 cookies.
• Top with the remaining cookies and lightly press down so that the filling is pushed to the edge of the cookie.
• Place the sprinkles into a saucer and roll the sides of each moon pie into the sprinkles.
• Place on a serving dish.