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    Rainbow Egg Cookies


    Source of Recipe


    Internet

    List of Ingredients




    1 pound Betty Crocker sugar cookie mix
    1/2 cup margarine or butter, melted
    1/4 cup Gold Medal all-purpose flour
    1 egg
    3 food colors
    White coarse sugar crystals or granulated, if desired
    1/2 tub Betty Crocker Rich & Creamy vanilla ready-to-spread frosting

    Recipe



    Heat oven to 375F. Stir cookie mix, margarine, flour and egg until soft dough forms. Divide dough evenly among 3 bowls; tint each dough by stirring in a few drops of desired food color. For a variety of colors, make several batches of cookies.

    Shape 1/3 cup of each color of dough into a rope about 5 inches long and 1 inch in diameter. Place ropes side by side and a little more than 1/4 inch apart on floured surface; roll until 1/4 inch thick. Cut with 2- to 2 1/2-inch egg-shaped cookie cutter so each cookie has 3 colors. Sprinkle with sugar. Place,lace 2 inches apart on ungreased cookie sheet. Repeat with remaining dough. (When rerolling dough scraps, carefully lay matching colors together. For marbled cookies, mix colors of dough scrap--but don't mix colors too much or they won't be distinct.)

    Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread frosting on bottoms of half the cookies. Top with remaining cookies. 18 sandwich cookies.


 

 

 

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