Publisher Photo
Publisher Photo
The students in my home economics class enjoy choosing and mixing in the food coloring for these cookies.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • Green and red liquid food coloring

Directions

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
Divide dough into three portions. Tint one portion pink and one green. Leave one portion plain. Refrigerate for 30 minutes or until easy to handle.
Shape each portion into a 15-in. roll. Place all three rolls on a large piece of plastic wrap. Wrap tightly; roll gently until rolls form one log. Refrigerate overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until the edges are lightly browned. Remove to wire racks to cool. Yield: about 4 dozen.
Originally published as Rainbow Swirls in Best of Country Cookies 1999, p94

Nutritional Facts

2 each: 144 calories, 8g fat (3g saturated fat), 19mg cholesterol, 50mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • Green and red liquid food coloring
  1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
  2. Divide dough into three portions. Tint one portion pink and one green. Leave one portion plain. Refrigerate for 30 minutes or until easy to handle.
  3. Shape each portion into a 15-in. roll. Place all three rolls on a large piece of plastic wrap. Wrap tightly; roll gently until rolls form one log. Refrigerate overnight.
  4. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until the edges are lightly browned. Remove to wire racks to cool. Yield: about 4 dozen.
Originally published as Rainbow Swirls in Best of Country Cookies 1999, p94

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MY REVIEW
susanbk User ID: 4419902 80881
Reviewed Oct. 13, 2009

"Oh my, the taste of the cookies took me back to the Swirl cookies we used to get from the bakery when I was a little girl. I'll be making them in red, green and white for Christmas!!"

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