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Heat oven to 350°F. In large bowl, stir 1 cup butter and 1/2 cup
powdered sugar until well mixed. Stir in flour and salt. If necessary,
use your hands to form mixture into soft dough.
Roll dough out on lightly floured surface until 1/4 inch thick. Cut
into small rounds using 1 3/4-inch round or scalloped cookie
cutters. On ungreased cookie sheets, place rounds 1/2 inch apart.
Cut mini shapes out of the center of half of the cookies, using 3/4-
to 1-inch round or scalloped cookie cutters.
Bake 13 to 15 minutes or until set. Cool 1 minute; remove from
cookie sheets to cooling rack. Cool completely, about 15 minutes.
Meanwhile, in large bowl, beat marshmallow crème and 1/3 cup
butter with electric mixer on medium speed until blended. Slowly
beat in 2/3 cup powdered sugar until fluffy.
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