Two-Tone Butter Cookies
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.
30 ServingsPrep: 10 min. Bake: 1 hour
- 1 cup butter, softened
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups 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.
Nutritional Facts: 1 serving (2 each) equals 100 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 62 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.