Candy Corn Ice Cream Sandwiches

Directions

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
2. Divide dough in half. Tint 1 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 baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
5. 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.