Bomb Pop Cookies

Directions

1. Cream butter and sugars until light and fluffy, 5-7 minutes. Add egg and oil, beating well. In another bowl, whisk 2-3/4 cups flour, baking soda, cream of tartar and salt. Gradually beat into creamed mixture, adding flour if needed, until dough forms a ball.
2. Divide dough into 3 portions. Add red food coloring and cherry extract to one portion. Add blue food coloring and raspberry extract to second portion. Add lemon extract to untinted portion.
3. Shape each portion into a 10-in.-long block. Place red, white and blue logs side by side. Lightly press blocks together. Wrap and refrigerate until firm, 30 minutes.
4. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets. To create ridges, lightly press cookies with a fork. Bake until set, 10-12 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.