Spring is in the air, and I am celebrating with these Stuffed Spring Cookies! Cookies are always a great way to celebrate! These cookies take some time to make, but several of the steps can be made ahead of time and the cookies are essentially two cookies in one because they have a top and bottom, so going a smaller size on these is not an issue. For more spring cookie inspiration, when you are done reading this, keep scrolling down and see all the cookies the other members of Fill The Cookie Jar made today! Happy Spring! 
 Stuffed Spring Cookies
Cookies
2 1/2 cups Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
pinch of Salt
1/4 cup Canola Oil
1/2 cup + 2 tablespoon Buttermilk
1/2 cup Butter, softened
1 tablespoon Vegetable Shortening
1 cup white sugar
1 large Egg
1 teaspoon Vanilla
FillingÂ
3 cups Confectioner’s Sugar
1/2 cup Butter. softened
8 ounces Cream Cheese, softened
1 teaspoon Vanilla
Preheat oven to 350 degrees
 Sift together the flour, baking powder, baking soda, and salt.
Mix together the buttermilk and the canola oil.Â
Cream together the butter and shortening.
Add the sugar. Beat until light and fluffy, about 5 minutes.
Add the egg and vanilla and mix together.
Using low speed, begin adding the flour mixture into the batter. Alternate the flour with the buttermilk mix until it is all combined. Cover and chill for at least 15 minutes.
Using a round object, trace a circle on a piece of parchment paper. Use a pen or marker. When determining the size of your circle, keep in mind that each circle will become half of a cookie. You will be using two for each cookie.
Flip the parchment paper over, and place on your baking sheet. Use a Wilton #5 tip and fill a pastry bag with the cookie dough. Outline the circles with the dough and fill in the rest of the circle.
Bake for 7-8 minutes. Remove from oven, let cool on cooling rack.
Make the cream cheese filling by sifting the confectioner’s sugar. In a separate bowl mix together the butter and cream cheese. Add the confectioner’ s sugar and vanilla to the cream cheese. Beat until smooth.
Divide the frosting equally in to 2 separate bowls. Tint each bowl of frosting with a spring color.Â
Place each frosting color in to a pastry bag using a #10 tip, or any tip that will cover the cookie. Pipe the underside of the cookie with the frosting.
Top the frosting with the other cookie half.
Remember, that these cookies need to be refrigerated because they are made with cream cheese.
 Enjoy your cookies, as you say “Hello” to spring! Thanks for joining me today!
Thank you to Cynthia Landrie for hosting today’s event!