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Swirly Pink Cookies Recipe

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This recipe for Swirly Pink Cookies, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ellie Kristine Kyle
Added: Tuesday, October 28, 2008


2/3 c. powdered sugar
10 T. butter, softened
1 lemon
1 3/4 c. all purpose flour
2 T. milk
red coloring
two greased cookie sheets

Preheat oven to 350.
Using a sifter, sift the powdered sugar into a large bowl. Add the butter and mix it in until it is creamy.
Grate the rind from a lemon. Then add the rind to the creamy mixture and stir it in.
Put half the mixture in another bowl. Sift half of the flour into each bowl. Then add a T. of milk to each.
Add one to two drops of red coloring to one of the bowls. Then squeeze each mixture to make two balls of dough.
Flatten the balls of dough a little and wrap them in plastic wrap and refrigerate for 30 minutes to chill.
Sprinkle flour on a clean work surface. Roll out the plain dough until it is about 6" x 10" and 1/4" thick.
Roll out the pink dough until it is about the same size. Brush the plain dough with a little water.
Carefully lift the pink dough dough and lay it on the plain dough. Then use a sharp knife to make the edges straight.
Roll up the dough from one of the long sides. Wrap it in plastic food wrap and chill it in the refrigerator for 30 minutes.
Cut the rolled-up dough into 1/4 inch slices and put the slices on the cookie sheets.
Bake the cookies for 12-15 minutes. Leave them on cookie sheets for two minutes. Then place them on a wire rack to cool.




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