Rainbow Sugar Sandwich Cookies

Baking from scratch is great and all, but if I'm being honest, most of the time I'm more of a semi homemade kind of gal.  Why bake a cake from scratch when both Betty and Duncan have mastered it quite nicely? So, although every once in a while I may go a little nutty and make homemade fudge, cheesecake, even a tart. I find absolutely no shame in cutting a few corners using prepared baking mixes, crusts or frostings. These fun sandwich cookies were made for an event at Sophia's school.  The kids bee lined for these brightly colored treats and quickly gobbled them up. I can guarantee you the kids could have cared less the cookies were prepared from a mix and frosting from a can.

Ingredients
Sugar Cookie mix -- Better Crocker Sugar Cookie Mix is my favorite
Ingredients to prepare the dough per package instructions
Gel food coloring
Canned frosting -- Better Crocker Whipped Fluffy White is my favorite for this recipe
Sprinkles

Directions

• Prepare sugar cookie mix per package instructions. You can always make your favorite sugar cookie recipe or go the other extreme and buy a pre-made dough such as the Pillsbury sugar cookie dough in the tube.
• Divide the dough into 5 equal parts and color each part a different color.  I chose red, yellow, green, blue and purple.
• Place the dough on a floured surface and roll out to a 1/4 of an inch thickness. Cut the dough with a round cookie cutter.  A small juice glass works well too.
• Bake according to package directions.
• When cookies are done baking and cooled, generously frost one half of cookie with frosting and top with another cookie to make a sandwich.
• Put sprinkles in a bowl and roll the frosted edges of the sandwich cookies in sprinkles.

Servings
Servings will vary based on the sugar cookie mix or recipe you choose to use. The Betty Crocker Sugar Cookie Mix makes 18 - 2 inch sandwich cookies.

A Broken Oven Tip
Use the dough scraps to make these fun tie dyed cookies. Just combine the dough, roll out and cut with a cookie cutter.  The key is not to over mix the dough.