RAINBOW BUTTER COOKIES

Rainbow Butter Cookies image

Provided by Linda N

Categories Dessert

Time 40m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 11

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1/2 cup plus 2 tbsp. butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
3 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
food coloring, green, red, yellow
1 reserved egg white

Steps:

In a large bowl, cream the butter and sugars until light and fluffy. Add egg yolks and vanilla, one at a time. Combine the flour, baking powder, salt, and baking soda in a small bowl. Once the dry ingredients are well mixed, gradually add to the creamed mixture.
Divide the dough into 3 equal portions; tint each a different color. Roll each portion of dough between 2 sheets of waxed paper into a 9 inch by 5 inch rectangle. Freeze for 10 minutes.
Cut each rectangle in half lengthwise. Lightly brush to top of one rectangle with egg white. Top with another colored dough. Repeat with remaining 4 dough portions so you have six alternating layers of colored dough. Press together lightly. Cut in half lengthwise again. Wrap each with plastic wrap and refrigerate for several hours or overnight.
Preheat oven to 350 degrees. Unwrap the dough and cut into 1/8 inch slices. Place 2 inches apart ungreased baking sheets. Bake at 350 degrees for 8-10 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 52.3, Fat 2.2, SaturatedFat 1.3, Cholesterol 16.9, Sodium 47.5, Carbohydrate 7.3, Fiber 0.1, Sugar 3.3, Protein 0.8