Easy Ice Box Striped Cookies

  • Prep 25 min
  • Total 3 hr 15 min
  • Servings 66

Ingredients

  • 1 cup sugar
  • 1 cup butter or margarine, softened
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • Food color (any color)

Steps

  • 1
    In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Divide dough in half. Stir 1/2 teaspoon food color into 1 half, or stir 1/2 teaspoon of different food colors into each half. Cover both halves and refrigerate 1 hour.
  • 2
    On very lightly floured surface, shape each halfof dough into 2 strips, each about 9x2 1/2 inches. Layer strips, alternating colors; press together. Wrap and refrigerate about 2 hours or until firm.
  • 3
    Heat oven to 400°F. Cut dough into 1/8-inch slices. On ungreased cookie sheet, place slices about 1 inch apart. Bake 8 to 10 minutes or just until edges are golden brown. Immediately remove from cookie sheet to coolingrack; cool.

  • Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.
  • Cookie dough can be covered and refrigerated for up to 24 hours before baking.

Nutrition Facts

Serving Size: 1 Cookie
Calories
60
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
65mg
3%
Potassium
10mg
0%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
3g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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