Candy Corn Ice Cream Sandwiches

• 1-1/2 cups butter, softened
• 1-1/2 cups sugar
• 1/2 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Yellow and orange paste food coloring
• 2-1/2 quarts orange sherbet
• Halloween sprinkles

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
2. Divide dough in half. Tint one portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion white.
3. Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push the sides in at a slight angle. Top with white logs; form a rounded top. Wrap in plastic. Chill for 4 hours or until firm.
4. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased
5. . Bake at 350u0b0 for 10-12 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
6. Scoop 1/3 cup sherbet on the bottom of half of the cookies. Top with remaining cookies; dip edges in sprinkles. Wrap in plastic. Freeze for at least 1 hour.

butter, sugar, vanilla, allpurpose, baking soda, salt, coloring, orange sherbet, halloween sprinkles

Taken from www.tasteofhome.com/recipes/candy-corn-ice-cream-sandwiches/ (may not work)