Mini Mango Sugar Cookie Sandwiches

Sugar Cookies: Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat together butter, sugar and cream cheese until fluffy; beat in orange rind and juice and salt. Add flour all at once; stir until blended. Divide in half; shape into discs. Wrap and refrigerate until almost firm, about 30 minutes.

Between parchment or waxed paper, roll out 1 disc at a time to 1/4-inch (5 mm) thickness. Using floured 1-1/2-inch (4 cm) daisy or crimped round cutters, cut out shapes. Arrange, 1 inch (2.5 cm) apart, on prepared pans.

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies are golden, about 10 minutes. Let cool on pans for 3 minutes. Transfer to racks; let cool completely.

Glaze: In small bowl, stir icing sugar with orange juice. Using paint brush or small palette knife, lightly paint half of the cookies with glaze; gently press candied violet onto centre (if using). Let dry on rack, about 2 hours. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Spread bottoms of unglazed cookies with scant 1 tbsp (15 mL) ice cream; top with iced cookie, pressing gently to spread ice cream to edge.

Using palette knife or small knife, smooth edges. Wrap in groups of 6 in plastic wrap; freeze in airtight container until firm, at least 4 hours. (Make-ahead: Freeze for up to 2 days.)

Source : Canadian Living Magazine: June 2004