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 all-purpose flour
- Red and green liquid 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 a rough log, then place logs on sheets of parchment paper.
- Roll dough in paper into an even, smooth 8-in. log, using a ruler to compact log and to squeeze out air as you go. Wrap in plastic wrap and refrigerate for at least 30 minutes or until slightly firm.
- Cut each log in half lengthwise. Press red and green halves together. Tightly wrap each roll in plastic wrap; freeze for 30 minutes or until firm.
- To prepare cookies: Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake at 350° for 8-10 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
Reviews for Two-Tone Butter Cookies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 20, 2013
"these are easy and tasty"
Reviewed Dec. 23, 2007
"do u mean freezing should take place for 6 hours not 6 months?"