Two-Tone Butter Cookies Recipe
During the hectic holiday season, you'll appreciate the ease of these irresistible butter cookies from Kathy Kittell of Lenexa, Kansas. It's wonderful to pull the two-tone dough from the freezer and bake a festive batch in no time.
- 1 cup butter, softened
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups King Arthur Unbleached All-Purpose Flour
- Red and green liquid or paste food coloring
- Red colored sugar, optional
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Divide dough in half; with food coloring, tint half red and half green. Shape each portion into an 8-in. log. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Cut each log in half lengthwise. Press red and green halves together. Tightly wrap each roll in plastic wrap; freeze for up to 6 months.
- To prepare cookies: Let dough stand at room temperature for 15 minutes. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake at 350° for 12-14 minutes or until set. Cool on wire racks. Yield: about 5 dozen.
Originally published as Two-Tone Butter Cookies in Quick Cooking November/December 1999, p52
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