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1
For the cookies: Preheat the oven to 375 degrees F. Cream the butter, cream cheese and sugar until smooth using a handheld mixer in a medium bowl.
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2
Add the flour slowly, mixing on low, until incorporated.
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3
Scoop the dough into a ball using your hands and cover with plastic wrap.
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4
Refrigerate until the dough has firmed slightly, about 30 minutes.
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5
On a floured surface, roll the dough about 1/8-inch thick.
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6
Cut out as many rounds as possible with a small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie.
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7
Re-roll the dough scraps and repeat until all the dough is used.
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8
Use a smaller cutter, about 3/4-inch, or cut freehand with a small sharp knife to punch a small window out of half of the cookies.
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9
Place the cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars.
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10
Bake until golden around the edges, 12 to 15 minutes.
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11
Cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely.
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12
For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a medium bowl and beat on medium speed until well combined and fluffy.
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13
Spread a thin layer of mint filling on the cookies without the windows and place the wafers with the windows on top.
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14
Sprinkle with the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side.
