Tehachapi Moon Pies

1. 1

   In a medium bowl, beat together the cream cheese, marshmallow cream, vanilla and orange zest with a hand mixer until smooth and fluffy.

2. 2

   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.

3. 3

   You can use various size cutters to make different size cookies if desired.

4. 4

   Spoon 2 to 3 tablespoons of the filling on to the bottom of 6 cookies.

5. 5

   Top with the remaining cookies and lightly press down so that the filling is pushed to the edge of the cookie.

6. 6

   Place the sprinkles into a saucer and roll the sides of each moon pie into the sprinkles.

7. 7

   Place on a serving dish.

No additional tips available.