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4

MAKE THE FROSTING. In a bowl, using the electric mixer, beat

together the butter and sugar on low speed until combined. Increase

the speed to medium-high and beat until light and fluffy, about

3 minutes. Reduce the speed to low, add the vanilla and salt, and

beat just until combined. Fit a pastry bag with a small round tip.

Put the bag, tip end down, into a tall glass and fold back the open

end of the bag over the sides of the glass. Using a rubber spatula,

scoop the frosting into the pastry bag. Unfold the cuff, push the

frosting down toward the tip, and twist the bag closed.

5

ASSEMBLE THE SANDWICH COOKIES. Turn half of the cookies

bottom side up. With your dominant hand holding the bag at the twist

and your other hand holding it near the tip, pipe the frosting onto the

overturned cookies, piping it almost to the edge of each cookie. Top

with the remaining cookies, bottom side down. Roll the sides of the

sandwiches in sprinkles and/or sanding sugar, if using, then place on a

large platter or rimmed baking sheet. Refrigerate until the filling is firm,

about 1 hour. Serve the cookies chilled or at room temperature.

HEALTHY TIP!

Don’t want the sprinkles?

Roll the sides in crushed

nuts for a delicious

protein-packed snack.

FOR THE FROSTING

1 cup unsalted butter, at room

temperature

⁄ cup powdered sugar

1⁄ teaspoons pure vanilla extract,

or ⁄ cup strained raspberry

preserves

Pinch of salt

Assorted pink and white sprinkles

and/or a mixture of pink and white

sanding sugar for decorating

(optional)

18 Cookies, Brownies & Bars