½ cup butter, softened 1 ¾ cup powdered sugar 1 7 ounce jar marshmallow creme 1 teaspoon vanilla
**Tip:
Try to keep mounds of dough in nicely rounded shapes. Use a #40 scoop (1 1/2 tablespoons) works well. Layer assembled cookies between sheets of waxed paper in an airtight container; cover. Store in refrigerator for up to 3 days or freeze unfilled cookies for up to 3 months. To serve, thaw cookies, if frozen. Assemble as directed in Step 3.
