Two-Tone Butter Cookies Recipe

5 2 1
Two-Tone Butter Cookies Recipe
Two-Tone Butter Cookies Recipe photo by Taste of Home
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Two-Tone Butter Cookies Recipe

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5 2 1
Publisher Photo
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.
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter (no substitutes), 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

Directions

In a mixing bowl, cream butter and confectioners' sugar. Beat in vanilla. 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.
Originally published as Two-Tone Butter Cookies in Quick Cooking November/December 1999, p52

Nutritional Facts

1 cookie: 100 calories, 6g fat (4g saturated fat), 16mg cholesterol, 62mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 1 cup butter (no substitutes), 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
  1. In a mixing bowl, cream butter and confectioners' sugar. Beat in vanilla. 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.
  2. 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.
  3. 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.
Originally published as Two-Tone Butter Cookies in Quick Cooking November/December 1999, p52

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Reviews forTwo-Tone Butter Cookies

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puffybloomers User ID: 1501090 50999
Reviewed Nov. 20, 2013

"these are easy and tasty"

MY REVIEW
ms_ara User ID: 2507810 36808
Reviewed Dec. 23, 2007

"do u mean freezing should take place for 6 hours not 6 months?"

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