Peppermint Sandwich Cookies

Sift the flour, baking powder and salt into a medium bowl

Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes

Beat in the egg and vanilla until combined

Beat in the flour mixture in 2 batches on low speed until just combined

Divide the dough between 2 sheets of plastic wrap form into disks

Roll out the dough between floured sheets of Reynolds^® Parchment Paper or Reynolds^® Cookie Baking Sheets until 1⁄8 inch thick chill 15 minutes

Line 2 baking sheets with parchment. Cut out circles with a 2-inch cutter transfer to the parchment-lined baking sheets

Chill the cutouts 30 minutes

Preheat the oven to 350˚

Bake the cookies until just golden, about 12 minutes

Cool on the parchment sheet on a wire rack for about 15 minutes

Pour cream into pot and bring to a simmer

Pour cream over the white chocolate in a bowl and let stand 2 minutes stir until smooth

Chill until cold, about 1 hour

Beat briefly with a mixer until thick, 30 seconds

Sandwich between the cookies roll the edges in crushed peppermints