Directions: |
Directions:Cream butter thoroughly: add sugars, a little at a time, then egg. Beat well until very light. Add vanilla. Last, add flour, a small amount at a time. Dough should not be sticky or heavy. Divide dough into 3 portions. Add green food color to 1 part, red to a second part and yellow to third part (or leave color natural). Work colorings into dough with a fork until thoroughly blended, and if necessary, knead dough gently for a few seconds until there are no streaks.
Use 1/4c. of each dough. With a covered rolling pin, roll each portion on a sheet of heavy wax paper to measure about 4" wide and 10" long. Put the (3) dough's together (stack), pat gently by hand, and press around ends with fingertips. Cut off uneven parts, and roll from long end. Wrap tightly in wax paper, and keep in refrigerator until firm. It may be kept in freezer, in which case it will be ready to slice in about 30 minutes.
When roll is firm, cut crosswise into 1/4" slices. Place on a lightly greased baking sheet about 1" apart. Bake at 325º about 15 minutes' then shut off heat and allow cookies to remain in oven, with door slightly open, about 10 more minutes. Watch closely toward end, as they lose their attractive colors if over baked. |
Personal
Notes: |
Personal
Notes: This is another one of the cookies my grandmother, (Mama) made for us every Christmas, a tin for each one of us ( a WHOLE tin just for us). She must have baked for days, because there were 7 of us. These are way better than Pecan Sandies.
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This recipe for Pin Wheel Butter Cookies is from