Yo-Yo Cookies

Ingredients:

COOKIES

• 1 cup HAPPY GRAINS COOKIE FLOUR
• 1 cup HAPPY GRAINS ALL-PURPOSE FLOUR
• 3⁄4 cup (180 g.) softened salted butter
• 2⁄3 cup (100 g.) confectioners' sugar
• 1 tsp. vanilla
• 1 tsp. baking powder
• 1⁄3 cup (50 g.) powdered full cream milk
• 1 egg

BUTTER FILLING

• 1⁄2 cup (120 g.) softened salted butter
• 1⁄2 cup (75 g.) confectioners' sugar
• 1⁄4 cup (60 ml.) very cold milk or all-purpose cream
• 2 tbsp. colored sprinkles

Procedure:

1. Pre-heat oven to 350°F or 175°C. Prepare one cupcake/muffin pan and put 12 muffin
   papers to cooked tartlets.
   
   
2. Cookies:
   a. Put in a bowl softened butter.
   
   b. Beat with hand mixer on high speed until light in color.
   
   c. At low speed, add confectioners' sugar, vanilla, baking powder and powdered
   milk. Beat until blended. Add the eggs at high speed.
   
   d. Turn mixer to low and add the HAPPY GRAINS COOKIE FLOUR & HAPPY GRAINS ALL-PURPOSE FLOUR
   
   e. Scoop into 30 small balls using a small ice cream scooper. Press lightly with fork
   dipped in flour.
   
   f. Bake 15-20 minutes until pale golden brown. Cool completely.
   
   g. Pipe out butter filling on half of the cookies.
   
   h. Place the remaining cookies on top and gently sandwich together.