Rainbow Cookies

Making and eating these colorful egg cookies is so much fun, you’ll want to make more than one batch! MORE+ LESS-

By Betty Crocker Kitchens

November 14, 2008

pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/2

cup butter or margarine, softened

1/4

cup Gold Medal™ all-purpose flour

egg

food colors

Granulated sugar, if desired

1/2

tub Betty Crocker™ Whipped vanilla ready-to-spread frosting

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1

Heat oven to 375°F. Stir cookie mix, butter, flour and egg in medium bowl until dough forms. Divide dough evenly among 3 bowls; tint each dough by stirring in a few drops of desired food color.
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 dough scraps, carefully lay matching colors together.)
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.

For marbled cookies, mix colors of dough scraps just enough to hold together, being careful not to overmix the colors too much or they won’t be distinct.
Betty Crocker Rich & Creamy vanilla ready-to-spread frosting makes a creamy filling for Rainbow Egg Cookies.