For those of you who have tried this recipe, or who want to take a look at it and tell me what you think, does this need to be refrigerated? I want to use as a filling b/w my cake layers for a cake being served tomorrow...so I need to know if I can fill and frost my cake tonight, or if I need to wait and do the whole thing tomorrow.
Since there are no eggs in the cookie dough, I would say it didn't require refridgeration. The sugar will stabilize the butter. Just a thought, though.