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Rainbow Swirls

 Rainbow Swirls
The students in my home economics class enjoy choosing and mixing in the food coloring for these cookies.
24 ServingsPrep: 20 min. + chilling Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • Green and red liquid food coloring


  • In a large bowl, cream the butter, shortening and sugar until light
  • and fluffy. Beat in egg and vanilla. Combine flour and baking
  • powder; gradually add to creamed mixture and mix well.
  • Divide dough into three portions. Tint one portion pink and one
  • green. Leave one portion plain. Refrigerate for 30 minutes or until
  • easy to handle.
  • Shape each portion into a 15-in. roll. Place all three rolls on a
  • large piece of plastic wrap. Wrap tightly; roll gently until rolls
  • form one log. Refrigerate overnight.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased
  • baking sheets. Bake at 375° for 10-12 minutes or until the edges
  • are lightly browned. Remove to wire racks to cool. Yield: about 4
  • dozen.

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Rainbow Swirls (continued)

Nutritional Facts: 1 serving (2 each) equals 144 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 50 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.