Rainbow Cookies

October 5, 2013

  I was on Pinterest the other day and saw a picture of some rainbow-swirl sugar cookies.  I knew that Ciela would love them and that it might be a project we could do together.  It turned out to be kind of a process and Ciela only stuck around for the begining and the end (the eating part) but we had fun and the cookies turned out great.  I made a double batch and took them to church and they disappeared in about five minutes!   Enjoy!
 
 
 
Ingredients:
1 stick Crisco butter flavor shortening

1 cup sugar
1 large egg
2 tablespoons milk
1 tablespoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 cups flour
food coloring

Directions:  Cream shortening and sugar and then add egg.  Mix until smooth, then add remaining ingredients, adding flour gradually until dough reaches the consistancy of play-dough (pliable but not sticky).  Divide dough into five sections and place each in a bowl.  Add food coloring (3-5 drops) to each bowl and knead into dough, washing hands between each color.  Wrap the dough in plastic and refridgerate for 3-5 hours:



Preheat oven to 375.  Remove the dough from the refridgerator and roll pieces into small balls, each about the size of a large grape.  Try to have an equal number of dough balls of each color:
 
 Take one dough ball of each color and gently squeeze them together in your hand until they look like a beach ball (try not to blend the colors), then roll the ball into a snake about 12 inches long.  Roll the snake up into a pinwheel, gently twisting the dough to make it swirl.  Place the finished cookies on a baking sheet and bake for 5-9 minutes until they are golden on the edges and slightly firm to the touch. 

Allow cookies to cool for a few minutes on the baking sheet and then move them to a rack to finish cooling. 

 
The last step: surprise your child with a cookie for breakfast- with hot cocoa of course!

 
 

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