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Rainbow Swirls

The students in my home economics class enjoy choosing and mixing in the food coloring for these cookies.
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch
  • Makes
    about 4 dozen


  • 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


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