Tuesday, March 13, 2012

Rainbow Splash Sugar Cookies...

Rainbows always seem to remind me of St. Patrick's Day. Then I'm reminded of the massive pot of gold that's supposedly at the end of the rainbow (now wouldn't that rock!?!). The next thing that comes to mind are leprechauns......

I'm really not sure what to think about leprechauns. On one hand, they are fun little mystical creatures that I would love to have help me pull pranks on family and friends.

On the other hand...... they kinda creep me out. Evidence here.

Have you seen that movie!?!

But then I watch this, and all is well again. I think to myself... "Hey, wouldn't that be cool to hang with some leprechauns?"

And really, who could pass up an early Sean Connery film?

Not me.

Something else you don't want to pass up are these sugar cookies. For sure. Using sugar cookie dough from the store totally saved time. If you wanted to make a recipe from scratch, you might be interested in my family recipe for sugar cookies.

Whatever you decide, just make sure you make these... but hold off on watching this or this or this... I guarantee you won't look at leprechauns the same. Ever......again.

Rainbow Splash Sugar Cookies

  • 2 Tubes (16.5 OZ) Prepared Sugar Cookie Dough
  • 6 Colors Of Food Coloring Gel
Begin by separating each tube of cookie dough into six equal parts, making twelve pieces. Next, pair the cookie dough up, making six pieces. Place each piece into its own bowl. Color each piece a different color with the food coloring gel. You will not need very much gel. Mix the colors into the dough with a fork. Once the gel is fully incorporated into the dough, pat each colorful dough piece into a ball and wrap with plastic wrap. Place all six cookie dough balls into the refrigerator to chill at least 30 minutes.

Unwrap the dough and take a small piece of cookie dough from each color to form a multi-colored 1-inch ball. Gently roll into a ball and place in a large baking dish. Finish rolling all of the cookie dough balls and place them in the baking dish, then the refrigerator to chill 20-30 minutes.

Preheat the oven to 350 degrees (F).

Remove the chilled multi-colored cookie dough balls from the refrigerator. Place about eight cookie dough balls 2-inches apart on a cookie sheet and, using the bottom of a glass, press down to flatten the cookie dough a bit. If you find the glass sticking to the dough, try dipping the bottom of the glass in a bit of flour.

Bake for 10-12 minutes. Let the cookies cool 5-8 minutes on the sheet then remove to cool completely on cooling racks. Keep stored in an airtight container. Makes around 32 sugar cookies.


I'm linking this to Crazy Sweet Tuesday.


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