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Rainbow Butter Cookies Recipe
Rainbow Butter Cookies Recipe photo by Taste of Home

Rainbow Butter Cookies Recipe

Read Reviews (7)
3.75 7
Publisher Photo
Our family can't get through the holidays without these fun, colorful cookies. They come out of my oven by the dozens!
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES: 24 servings

Ingredients

  • 1/2 cup plus 2 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • Green, red and yellow food coloring
  • Milk

Nutritional Facts

1 serving (2 each) equals 109 calories, 5 g fat (3 g saturated fat), 22 mg cholesterol, 117 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Add egg and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
  2. Divide dough into three portions; tint each a different color. Roll each portion of dough on waxed paper into a 9-in. x 5-in. rectangle. Freeze for 10 minutes.
  3. Cut each rectangle in half lengthwise. Lightly brush top of one rectangle with milk. Top with another colored dough. Remove waxed paper; brush top with milk. Repeat with remaining dough, alternating colors to make six layers. Press together lightly; cut in half lengthwise. Wrap each with plastic wrap. Refrigerate for several hours or overnight.
  4. Unwrap dough; cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely. Yield: about 4 dozen.
Originally published as Rainbow Butter Cookies in Country Woman Christmas Annual 1998, p30

Nutritional Facts

1 serving (2 each) equals 109 calories, 5 g fat (3 g saturated fat), 22 mg cholesterol, 117 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

Reviews for Rainbow Butter Cookies(7)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 10, 2013

I made these using just red and green food coloring. Super easy to make, my only tip is to make sure you refrigerate them for at least 3-4 hours. The longer, the better. However, I didn't care for the flavor. It was too bland. Maybe next time I will add some almond flavoring instead of the vanilla.

MY REVIEW
Reviewed Aug. 7, 2011

Made these with my 4 year old. She thought the stripes were cool and we Used the scraps to make marbled round cookies which she enjoyed doubly.

MY REVIEW
Reviewed Dec. 9, 2010

I didn't bother with the ribbon effect or the food colouring, but because they are a sliced cookie, I tried something alot easier. I used maple flavouring instead of the vanilla and rolled the dough into two logs. I froze one for later use and sliced up and baked the other one. YUMMY! This is an easy and basic butter cookie recipe that comes out tender, with almost a shortbread texture. I want to try with different flavourings as well.

MY REVIEW
Reviewed Aug. 28, 2009

 These taste GREAT, however, for the summer I chose purple, yellow and green colored stripes.  YUCKO !  With the slight yellow of the dough from the vanilla the purple looked crummy.  Judge accordingly on color choices but don't pass this one up when you have a little spare time....they're fun to do, taste super,  and look impressive.

MY REVIEW
Reviewed Aug. 28, 2009

I do NOT make cookies..BUT would like to make the above. I do NOT understand this receipe at all. Please email me with a little more details so that I can make these. OR if there is another receipe that is easier, please let me know. I like the red/green effect and would use Splenda instead of sugar.

Thanks

sassy

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