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Two-Tone Butter Cookies

 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.
60 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + cooling


  • 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.

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Two-Tone Butter Cookies (continued)

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.