Minutes Prep time: 60
Minutes Total time: 120
Servings: 20
Difficulty: Advanced
3 cups all-purpose flour
1-1/2 cups confectioners' sugar
1-1/2 cups Earth Balance® Vegan Buttery Sticks (3 sticks)
1-1/2 teaspoons vanilla extract
red, yellow, green and blue food coloring gel
1 container (16 oz each) Duncan Hines® Creamy Vanilla Frosting
1/4 cup rainbow sprinkles
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 3 mg | 0 |
| Carbohydrate | 40 g | 13% |
| Cholesterol | 0 | |
| Total Fat | 17 g | 27% |
| Iron | 1 mg | 5% |
| Calories | 324 kcal | 16% |
| Sodium | 209 mg | 9% |
| Protein | 2 g | 4% |
| Saturated Fat | 6 g | 32% |
| Sugars | 24 g | 2% |
| Vitamin C | 0 |
Beat flour, confectioners’ sugar, Earth Balance and vanilla in a large bowl with an electric mixer on low speed until blended. Dough will be crumbly. Divide dough into 4 small bowls.
Add 1/4 teaspoon food coloring to each bowl. Beat with the electric mixer on low speed until color is evenly dispersed. Roll each color into a 12-inch long rope. Press the 4 colored ropes together and roll it against the counter until it becomes one smooth log about 1-1/2-inches in diameter.
Cut log in half crosswise. Wrap logs with plastic wrap and refrigerate at least 30 minutes, until firm. Preheat oven to 375°F.
Remove dough from fridge and unwrap. Slice into 1/4-inch thick slices. Place 15 slices on baking sheets and bake in batches 10 to 12 minutes, until just starting to brown. Remove to wire racks to cool completely.
Frost underside of half of the cookies with frosting. Place another cookie on top and press gently to get the frosting all the way to the edge of the sandwich. Roll cookie edges in sprinkles.
Rainbow Sandwich Cookies
