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Springtime Slice-and-Bake Confetti Cookies

Rich buttery melt-in-your-mouth cookies are as easy as slicing and baking once you make the colorful doughs.

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( 9 Ratings)

9 Ratings

5 Stars 56%

4 Stars 11%

3 Stars 33%

2 Stars

1 Stars

Member Reviews ( 7 )

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Prep Time 50 min
Total Time 50 min
Servings 48

Ingredients

1 1/4: cups sugar

1/2: cup butter or margarine, softened

1/2: cup butter-flavor shortening

1: egg

2: tablespoons milk

2: teaspoons vanilla

3 1/4: cups Gold Medal® all-purpose flour

1/2: teaspoon baking soda

1/8: teaspoon salt

10: drops red food color

16: drops yellow food color

9: drops green food color

3: tablespoons pastel-colored confetti candy sprinkles

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Directions

1 Heat oven to 375°F. Line bottom of 9x5-inch loaf pan with plastic wrap. In large bowl, beat sugar, butter and shortening with electric mixer on medium speed until well blended. Beat in egg, milk and vanilla. Stir in flour, baking soda and salt until dough forms.
2 Divide dough into 3 parts. Knead 1 food color into each part of dough. Press one of the colored doughs in bottom of pan. Top with remaining colored doughs, pressing each layer firmly to seal.
3 Turn pan upside down; remove plastic wrap from dough. Cut dough lengthwise into thirds. Cut each third crosswise into 16 slices. On ungreased cookie sheets, place slices about 2 inches apart. Sprinkle with candy sprinkles.
4 Bake 9 to 11 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

EXPERT TIPS

Expert Tips

Cookie dough can be covered and refrigerated for up to 24 hours before baking, or dough can be frozen in an airtight container for up to 9 months.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 90
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 35mg; 35%;
Total Carbohydrate: 12g; 12%
(Dietary Fiber 0g 0% Sugars 6g 6% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 0 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 Fat;

Carbohydrate Choices:

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

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 4/13/2007 9:45:20 AM REPORT ABUSE * Maria loves to bake * said:

Rating:

I made these cookies for Easter - everyone loved them. Little kids & big kids too. =0)I doubled the recipe and I made some one evening and then I refrigerated the remaining dough. I made the rest the next day. I did leave out the sprinkles, they still came out great. =0)

This reply was: Helpful Inspiring

Posted 4/11/2007 9:45:56 AM REPORT ABUSE nancy p. said:

Rating:

I made these cookies the day before Easter, and I have a few suggestions for other people making them.when I divided the dough into the three parts, I placed them each in a bowl, and cut a piece of aluminum foil and placed it on the table where I then put on a pair of rubber gloves (washed first) then I kneaded each bowl of dough with a different color. washing foil off in between each color I also washed off the rubber gloves in between each color. And just to add a thought, The next time I make them I am going to try a flavor for each color. great cookie nancy p.

This reply was: Helpful Inspiring