Giant Unicorn Sandwich Cookie
Ingredients
- Cookie Dough:
- 1 cup (250 mL) butter, softened
- 1 1/4 cups (300 mL) sugar
- 3 eggs
- 2 tsp (10 mL) vanilla extract
- 3 cups (750 mL) Robin Hood® Original All Purpose Flour
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/4 cup (50 mL) sprinkles
- Topping:
- 1 cup (250 mL) sprinkles
- Filling:
- 4 cups (1 L) icing sugar
- 1/2 cup (125 mL) butter, softened
- 1/4 cup (50 mL) milk
- 1 tsp (5 mL) vanilla extract
- pastel food colouring if desired
Directions
Step 1:
Preheat oven to 350°F (180°C). Grease and line two 11” (28 cm) tart pans with removable bottoms.
Step 2:
Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs and vanilla.
Step 3:
Combine flour, baking powder and salt in a separate large bowl. Gradually beat flour mixture into butter mixture. Add 1/4 cup (50 mL) sprinkles and beat until combined.
Step 4:
Divide dough in half and press into prepared tart pans. Divide sprinkles and press firmly on top of each cookie.
Step 5:
Bake in preheated oven 25 to 30 minutes or until golden. Cool on wire cooling rack.
Step 6:
Filling: beat filling ingredients for 5 minutes until very smooth. If using food colouring add a little bit at the end and beat until colour is incorporate.
Step 7:
Assembly: place cold cookie, sprinkle side down, spread filling evenly over top. Place the other cold cookie, sprinkle side up.