Sent to me by a friend who thought these would be awesome to make at Holiday time. They sure are beautiful to look at!
1 Pouch Betty Crocker sugar cookie mix
1/2 Cup margarine or butter, melted
1/4 Cup Gold Medal all-purpose flour
3 food colors
White coarse sugar crystals or granulated sugar, if desired
1/2 Tub Betty Crocker Rich & Creamy vanilla ready-to-spread frosting
Heat oven to 375º F.
Stir cookie mix, margarine, 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.
For a variety of colors, make several batches of cookies.
Shape 1/3 cup of each color of dough into a rope about 5 inches long and 1 inch in diameter. Place ropes side by side and a little more than 1/4 inch apart on floured surface; 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 sheet.
Repeat with remaining dough. (When rerolling doughscraps, carefully lay matching colors together.
For marbled cookies, mix colors of dough scraps- but don’t mix colors too much or they won’t be distinct.)
Bake 7 to 9 minutes or until edges are light golden brown.
Cool 1 minute; remove from cookie sheet to wire rack.
Cool completely, about 30 minutes.
Spread frosting on bottoms of half the cookies. Top with remaining cookies.
Makes 18 sandwich cookies