Rainbow Egg Cookies

Enjoy this colorful assortment of melt-in-your-mouth butter cookies made using Betty Crocker® sugar cookie mix – a delightful surprise!

Prep Time

Minutes

Total Time

1:20

Hr:Mins

Makes

sandwich

pouch Betty Crocker® sugar cookie mix

1/2

cup margarine or butter, melted

1/4

cup Gold Medal® all-purpose flour

egg

food colors

White coarse sugar crystals or granulated sugar, if desired

1/2

tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting

Heat oven to 375º. 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 2 inches apart on ungreased cookie sheet. Repeat with remaining dough. (When rerolling doughscraps, carefully lay matching colors together. For marbled cookies, mix colors of dough scraps- 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.

Makes 18 sandwich cookies

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.

Nutrition Information:

1 Serving (1 Sandwich)

Percent Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.