Well, I had to make it up to him somehow.

Well, I was feeling a little guilty today, you know, for the flu shot thing, so I thought I would make him a little treat.

He loves cookies, and he loves icing, so I thought I would make some "cookie sandwiches."

To make cookie sandwiches, you can use any kind of cookie mix, refrigerated cookie dough, or even cake mix. I used "Funfetti" cake mix to make these cookies.

The great thing about this particular brand of cake mix is that "cookie" instructions are right on the box!

All you need is (for this particular mix):

-One Box of Funfetti cake mix
-Two large eggs
-1/3 cup oil (I used vegetable oil)

-One container of Funfetti icing with sprinkles
-One capful of vanilla extract (not shown)

First, I put the first three ingredients in a bowl.

Next, I mixed all three ingredients with my mixer. I probably could (and should) have done this step by hand, but I {heart} my Kitchen Aid mixer, and I use it whenever I get a chance.

The consistency is thick enough that it will stick together without any problems.

I line two cookie sheets with parchment paper....that's because I am a slacker and I HATE to scrub my cookie sheets. Then, I scoop about a quarter-sized amount of cookie dough into my hands and roll it into a ball and put it on the parchment paper. I continue until all the dough is gone...except for the few bites that somehow ended up in my mouth....I ain't skeered of no raw eggs!

Now, this is an important part.....put both cookie sheets in the refrigerator for 15 minutes! The warmth of your hands can make the dough too soft and they will spread into a HUGE mess while baking. This is especially important if you are using the cookie mixes that require butter in the mix.

Take the cooled dough out of the refrigerator and place in a 375 degree oven (per package directions) for 6-8 minutes.

I felt like the cookies were not done enough after six minutes and left them in another two. I've never used this brand before to make cookies, so I was afraid to leave them in longer than eight minutes, but they really could have stood another one or two more minutes in the oven.

Allow the cookies to completely cool.

Because they are made from cake dough, the cracks on the tops are normal. Most specific "cookie" doughs shouldn't do this.

Once the cookies are cooled, break out your vanilla/funfetti icing. Before you use the icing, mix in one capful of pure vanilla extract to for a more "homemade" flavor (Idea stolen borrowed from Sandra Lee).

Then slather a generous amount of icing onto the flat side of a cookie.

Trust me, you want to be very generous with the icing. You will have enough...I still have about 1/3 of the container left!

Next, cover the icing with a similar-sized cookie.

And SMUSH!

Let some of the icing spill out from between the cookies.

Why? You may ask.

So you can then roll them around in the funfetti sprinkles!

I don't think I used quite enough icing, but it still worked out OK.

Put back in the refrigerator for a few minutes to firm the icing up and serve!

Jameson LOVED them (as did Chelsea and myself).

We only have a few left! ;o)

I think the next one's I make will be chocolate chip cookies with chocolate icing!

YUMMY!!