For Cookies::

1. Pre-heat oven, slice cookies and place on prepared baking sheet. Bake according to package directions. Remove cookies from sheet.
2. Cut a 1-inch hole out of every other sugar cookie using the 1-inch round cookie cutter, while still warm. Remove center and set cookies aside to finish cooling. Discard (or eat) the center cut out of the rest of the cookies.

For Frosting::

1. In stand mixer or with hand mixer in a large bowl, beat together the butter and shortening until smooth and combined. Add in vanilla extract, pinch of salt and 5 teaspoons of milk.
2. Slowly mix in powdered sugar and beat until combined and smooth. If the frosting is too thick, add in additional teaspoon of milk so that is a spreadable consistency.
3. Divide the frosting into small bowls and tint in desired colors. *Note* If the frosting doesn’t immediately turn the desired color after repeated attempts to darken the frosting, let it rest and it will darken as it sets. Place into separate piping bags.

To Assemble ::

1. For the bottom cookie, use a whole cookie. Pipe around the outer edge of the cookie and top with a cookie ring. Repeat the piping process with another cookie ring.
2. With two cookie rings attached to a bottom cookie, fill the center well with M&M’s. Pipe a frosting ring around the edge of one full-cookie and place on top to cover the M&M wells.
3. Frost the top cookie as desired. Dip frosting side down into sprinkles, then top onto cookie stack to complete. Serve immediately.