Mini Halloween Confetti Cookie Sandwiches

For the cookies:

Preheat oven to 350 F; line baking sheets with parchment paper and set aside.

In a large bowl, whisk together flour, baking soda and salt; set aside.

In the large bowl of an electric mixer, beat together butter and sugars on high speed for several minutes or until mixture is light and fluffy; scrape sides of the bowl with a spatula as you go. Add egg and vanilla and beat on medium speed for 2 minutes; scrape the sides of the bowl with a spatula as you go.

With mixer on low, slowly and carefully add the flour mixture until barely combined then add the sprinkles and mix just until combined. Then use a spatula to fold the sprinkles completely into the batter.

Use a small cookie dough scoop (about 1 tablespoon-size) to scoop the cookie dough onto prepared baking sheets with each cookie about an inch apart.

Bake for 7-9 minutes or until cookies feel slightly firm to the touch. Then remove the pans from the oven and set cookies aside to cool on a cooling rack or a sheet of parchment paper while you prepare filling.

(Cookies adapted from Martha Stewart.)

For the buttercream:

Beat butter and cream cheese in the bowl of an electric mixer on high speed or until light and creamy. Add 1/2 cup of powdered sugar and mix on low speed for one minute; add remaining sugar, vanilla and food coloring.

Mix on low speed for one minute and then scrape the sides of the bowl; beat on high speed for several minutes or until buttercream is light and fluffy.

To make the sandwiches:

Match cookies in pairs so that each side is about the same size. Spread about 1 teaspoon of frosting on the bottom of one cookie from each pair. Top the buttercream with the other cookie and press down lightly.

Store cookies in an airtight container up to three days; may be frozen for up to one month.