Rainbow Cookies
By LindeNo1
You can decorate with sprinkles or ice the bottom with your favorite buttercream frosting.
Ingredients
- Cookies
- 1 cup butter
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 1/2 cups flour
- Butter-cream Icing
- 1/2 stick softened butter
- Confectioners sugar
- Almond extract
- Half and Half
Preparation
Step 1
Cream butter and sugar until fluffy. Beat in egg, vanilla til blended. Add salt and flour, mix until all ingredients are well blended. Divide dough into at least 5 bowls. Add a different color into each portion and mix with wooden spoon, or floured hands until blended.'
Chill dough 3 to 4 hours.
To make cookies:
After the dough has chilled, roll each color of dough into grape-sized balls. Combine a ball of each color and quickly roll into a larger ball. It will look like a little beach ball. Then roll that ball between your hands and the counter until you have a cylinder about 12 inches long. Starting from one end, roll the dough into a coil, twisting the cylinder as you go. Roll edges of the cookie in sprinkles if this is how you are going to decorate. If you are going to frost, bake plain. Bake the cookies in a preheated 350 degree oven for 8 - 10 minutes, or until done. After cookie is cooled completely, I like to dip the bottom of the cookie (baked side) in thinned icing.
To make icing: beat butter and sugar, adding sugar to butter until mixture resembles cornmeal. Then add 1 teaspoon almond extract, or flavoring or your choice, and the half and half, a little at a time. Mix the icing until the proper consistency to dip the cookies into.
Place on lined baking sheets to set.