Funfetti Sandwich Cookies

Hey everyone!  Today is a special blogging day for me, as it is my 50th post!  I’ve been having so much fun sharing recipes and stories with you all and I want to pass on my appreciation by having a cookbook giveaway!  The cookbook is one of my favorites {and one of my favorite food categories}: Williams-Sonoma New Flavors for Appetizers.  This book is so great because it takes those well-known party appetizers and kicks them up a notch to make them fabulous.  Some of my favorites from this book include: slow-roasted pork tostaditas with pickled red onions, olives and feta marinated with lemon and ouzo, lobster rolls with bacon, tomato and caper mayo, and grilled figs with prosciutto and gorgonzola.  Not only are the recipes fabulous but the photography is amazing.  Also included in the prize are some really fun and playful cocktail napkins and matching disposable appetizer plates so you have everything you need for a little App Party!

All you have to do to enter to win the prize is comment on this post at the bottom of the page.  You can comment up until Sunday night at 9:00pm and the winner will be drawn at random and announced on the blog on Monday!  Good luck!

So, this being my 50th post and something I’m proud of, I decided to make these super fun and colorful Funfetti Sandwich Cookies.  They just look like a party!  {And they taste super great -- sweet and creamy with a little crunch from the sprinkles!}  

Funfetti Sandwich Cookies

from Yammies Noshery

2 sticks softened butter

1 1/4 c. sugar

2 tsp vanilla 

1 egg

2 c. cake flour

2/3 c. all purpose flour

3/4 tsp baking soda

1/2 tsp salt

1/2 c. colored sprinkles

more sprinkles for rolling

1. Beat butter and sugar on high for 5 minutes or until fluffy.  Add in vanilla and egg.  Beat until well combined.  Sift flours, baking soda and salt.  Mix to combine.  Stir in sprinkles.  Chill dough in fridge, 1-2 hours.  
2. Preheat oven to 375.  Take small piece of dough, dip in sprinkles, roll into a ball and place on baking sheet.  Repeat until sheet is filled.  Bake 7 minutes or until cookies puff up and are set.  Keep remaining dough chilled while baking.

Filling:

1/2 c. heavy cream 

1 tsp vanilla

2 c. powered sugar

2 sticks cold butter, chopped into small cubes

2 tbsp sprinkles

1. Beat cream and vanilla until slightly thickened.  Beat in the powdered sugar until thick and smooth.  Beat in about 1/4 of cold butter cubes tat a time on high speed.  Beat 10 minutes on high speed.  The filling will look weird but just keep at it!  Fold in sprinkles and spread on cookie and top with another.