Confetti Cookie Sandwiches Food

CONFETTI COOKIE SANDWICHES

Steps:

• In a large bowl, whisk together flour, baking powder, cream of tartar, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth. Scrape down the sides of the bowl. Add sugar and vanilla and mix on medium speed until combined. Add egg and mix until incorporated.
• Slowly add the flour mixture in three additions, mixing on low speed. When the dough is almost thoroughly combined, add in ¼ cup sprinkles and continue to mix.
• Using a 1 ½- Tbsp cookie scoop, portion out the dough. Place remaining ½ cup sprinkles in a bowl. Coat cookie balls in sprinkles and place on a parchment line tray. Cover sprinkle covered dough with plastic wrap and chill in the fridge for at least 2 hours (up to overnight). Dough must be properly chilled to prevent cookies from spreading too much in the oven.
• Preheat oven to 350° F. Place chilled cookie dough on a parchment line baking sheet. Arrange cookies about 2-inches apart from each other. Bake for 10 minutes until cookies are set along the edges. Allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
• Fill cooled cookies with ganache, sandwich, and enjoy!
• Place chopped chocolate in a medium bowl. Heat cream until simmering. Pour cream over chocolate and allow to sit undisturbed for 2 minutes. Using a sturdy spatula, stir until ganache is homogenous.
• Leave ganache at room temperature and stir ganache every 20 minutes for 60-90 minutes until ganache has thickened substantially. It should have the consistency of play-doh.
• Place ganache in the bowl of stand mixer fitted with a whisk attachment. Whip on medium speed until ganache is airy and fluffy. Transfer to pipping bag fitted with a small star tip and pip into cooled cookies.

CONFETTI SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In large bowl, beat cake mix, oil, milk and eggs with electric mixer on medium speed 1 minute or until blended. Stir in sprinkles. Onto cookie sheets, drop batter by level tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• In large bowl, beat butter and powdered sugar with electric mixer on medium speed 2 minutes or until light and fluffy. Beat in vanilla and food color until blended. For each sandwich cookie, spread about 1 tablespoon filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

CONFETTI ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper and coat with cooking spray. Mix the cake mix, vegetable oil and eggs in a large bowl until combined. Stir in the sprinkles.
• Using a 2-tablespoon ice cream scoop, dollop scoops of the batter on the baking sheets, about 2 inches apart. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Let cool completely on the baking sheets.
• Clean the ice cream scoop, then scoop some ice cream onto the flat side of one cookie and top it with another cookie, flat-side down. Repeat with the remaining cookies and ice cream. Pour some sprinkles into a shallow bowl or rimmed plate, then roll the sides of the sandwiches in the sprinkles until the exposed ice cream is coated. Freeze until ready to serve.