Rainbow Egg Cookies

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

40

Minutes

Total Time

1:20

Hr:Mins

Makes

18

sandwich

1
pouch 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 sugar, if desired
1/2
tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
  1. 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.
  2. 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.)
  3. 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
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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)
  • Calories 245
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 7g,),
  • Cholesterol 30mg;
  • Sodium 105mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 0g,
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fruit;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.