Prep Time: 50 Mins
Yields: 18 Sandwich Cookies
Ingredients:1 pouch (1 lb 1.5 oz) Betty Crocker® Sugar Cookie Mix
1/2 cup butter or margarine, melted
1/4 cup Gold Medal® All-Purpose Flour
Betty Crocker® Classic Gel Food Colors
Betty Crocker® Neon Gel Food Colors
Granulated sugar, if desired
1/2 container (12-oz size) Betty Crocker® Whipped Vanilla Frosting
Instructions: 1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms. Divide dough evenly among 3 bowls; tint each dough by stirring in a few drops of desired food color.
2. Shape 1/3 cup of each color of dough into a rope about 5 inches long and 1 inch in diameter. On floured surface, place ropes side by side and a little more than 1/4 inch apart; roll until 1/4 inch thick. Cut with 2- to 2 1/2-inch egg-shaped cookie cutter so each cookie has 3 colors. Sprinkle with sugar. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough. (When rerolling dough scraps, carefully lay matching colors together.)
3. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
4. Spread frosting on bottoms of half of cookies. Top with remaining cookies.