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Tie-Dyed Kite Cookies

 Tie-Dyed Kite Cookies
Our Test Kitchen bakers had their heads in the clouds when they crafted these crispy cookies! They "tie-dyed" refrigerated dough with food coloring and turned red licorice ropes into kite tails.
24 ServingsPrep: 30 min. Bake: 10 min.

Ingredients

  • 1/2 tube refrigerated sugar cookie dough, softened
  • 1 to 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • Pink, green and blue gel food coloring
  • 24 to 28 pieces multi-colored pull-and-peel licorice (9-1/2 inches each)
  • 48 to 56 Life Savers candies
  • 1/2 cup vanilla frosting

Directions

  • On a lightly floured surface, knead cookie dough and flour until
  • combined (dough will be stiff). Press into a 5-in. circle. Top with
  • one dot of each color food coloring; knead 5-10 times or until
  • colors just begin to swirl.
  • Roll out dough to 1/8-in. thickness. Cut out with a floured 3-in.
  • diamond-shaped cookie cutter. Place 1 in. apart on ungreased baking
  • sheets. Bake at 350° for 10-13 minutes or until edges are
  • lightly browned. Cool for 2 minutes before removing from pans to
  • wire racks.
  • Turn cookies bottom side up. For each cookie, lace one piece of
  • licorice through one Life Saver; loop the licorice through the Life
  • Saver again to hold the candy in place. Repeat with second Life
  • Saver. Attach kite tails to the back of each cookie with frosting.
  • Let stand until set. Yield: about 2 dozen.

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Tie-Dyed Kite Cookies (continued)

Nutritional Facts: 1 cookie equals 151 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 64 mg sodium, 30 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.