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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rainbow Cookies for Easter Recipe

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This recipe for Rainbow Cookies for Easter is from A Little "Slice" Of Jaden's Journey, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pouch sugar cookie mix
1/2 c. butter, melted
1/4 c. all-purpose flour
1 egg
3 food colors
granulated sugar, if desired
1/2 tub Rich & Creamy vanilla ready-to-spread frosting

Directions:
Directions:
Heat oven to 375º. Stir cookie mix, butter, flour and egg until soft dough forms. Divide dough evenly among 3 bowls; tint each dough by stirring in a few drops of desired food color. Shape 1/3 cup of each color of dough into a rope about 5 inches long and 1 inch in diameter. Place ropes side by side and a little more than 1/4 inch apart on floured surface; roll until 1/4 inch thick. (Basically you will have 3 different colors of dough that are attached at edges of the different colors.) Cut with 2 to 2 1/2-inch egg-shaped cookie cutter so each cookie has 3 colors. Sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough. (When rolling dough scraps, carefully lay matching colors together. For marbled cookies, mix colors of dough scraps- but don't mix colors too much or they won't be distinct.)
Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread frosting on bottoms of half the cookies. Top with remaining cookies.

 

 

 

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