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Rainbow Butter Cookies

 Rainbow Butter Cookies
Our family can't get through the holidays without these fun, colorful cookies. They come out of my oven by the dozens!
24 ServingsPrep: 30 min. + chilling Bake: 10 min./batch

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

Directions

  • 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.
  • 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.
  • 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

2 of 2

Rainbow Butter Cookies (continued)

Directions (continued)

  • hours or overnight.
  • 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.
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.