Tehachapi Moon Pies

Directions

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.