Sandwich Week- Day Four- Funfetti Sandwich Cookies

I'm a little sad... :(

My closest friends in IL are moving away (actually one of them has already left). It is exciting for them because the husband is graduating and they are moving back to the east coast and closer to family. They are starting new jobs and moving on to bigger (and better?) things. Of course, those of us still in the cornfield are a little sad. Selfishly, sad.

But, mostly I'm happy for them.

To celebrate one of Mary's last nights in IL, we went to dinner at a restaurant she really likes. Then we came back to my place for dessert. I enlisted Vince's help in picking out something for Mary and he said she really likes funfetti. Since I had these funfetti sandwich cookies on my "to-bake" list since they popped up around the 4th of July on one of my fav blogs, I figured they would be perfect. Mary's favorite color is purple so I went with that for the buttercream icing filling. You can dress these up for any holiday using appropriate sprinkles and frosting color. The cookie itself is crispy and sweet.

And these fit perfectly into this week's theme of sandwiches--- little decadent dessert sammys. :) Ideal for lifting your spirits and celebrating a friendship that has been too short.

Funfetti Sandwich Cookies (adapted from Two Peas and Their Pod)
Ingredients:
For cookies:
1 stick (1/2 cup) unsalted butter, at room temperature
5/8 cup sugar
1 tbsp vanilla extract
1 egg white
1 1/4 cup all-purpose flour
1/8 cup cornstarch
3/8 tsp baking soda
dash of salt
1/4 cup multi-colored sprinkles

For frosting:
1 stick (1/2 cup) unsalted butter, at room temperature
1 1/2-2 cups powdered sugar
dash of salt
1/2 tbsp vanilla extract
1 tbsp milk
food coloring (I used purple)

Directions:
Preheat oven to 37 F.

Line baking sheets with parchment paper.

Cream together butter and sugar using a hand or stand mixer for about 2 minutes until light and fluffy. Add the vanilla and egg white and beat until combined.

Mix the flour, cornstarch, baking soda and salt in a separate bowl. Slowly add the flour to the butter and mix on a low speed until everything is combine. Stir in the sprinkles using a spoon.

Form the dough into 1 tsp balls and place on the baking sheets.

Bake for 8-10 minutes until the cookies are golden brown around the edges. Remove from oven and cool on a wire rack.

To make the frosting, beat the butter at medium speed with a hand or stand mixer until smooth. Add the powdered sugar, about 1/2 cup at a time, beating on a low speed. Add the salt, vanilla and milk and beat on a high speed for 3 minutes. Check the consistency of the frosting and add more powdered sugar or milk to get it right. Mix in the food coloring to get your desired color.

Pipe or spread frosting on the bottom on one cookie and top with another cookie to form sandwiches. Store in an airtight container.

Makes approximately 15 sandwich cookies.