Mini Rainbow Whoopie Pies

Steps

• 1

  Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
• 2

  In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until well blended and sandy in texture. Add remaining cookie ingredients except food colours. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Divide batter into 5 small bowls (about 1/3 cup each).
• 3

  Stir food colour into each as desired to create rainbow colours. Stir until well blended. Spoon batter into individual resealable food-storage plastic bags. Cut 1/4 inch off corner of each bag. Onto cookie sheets, squeeze each bag of coloured batter gently to make 20 1/2-inch circles of dough (about 1/4 teaspoon each), about 1 inch apart.
• 4

  Bake 3 to 5 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove from cookie sheets to cooling racks; cool completely, about 20 minutes.
• 5

  In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well mixed. Gradually add icing sugar, beating on low speed until incorporated. Increase speed to medium; beat about 1 minute or until smooth.
• 6

  For each whoopie pie, spread about 1/2 teaspoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store loosely covered in refrigerator.