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    Rainbow Egg Cookies


    Source of Recipe


    kiwiskeeper

    Recipe Introduction


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

    List of Ingredients




    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
    Granulated sugar, if desired
    1/2 tub Betty Crocker® Whipped vanilla ready-to-spread frosting

    Recipe



    1. Heat oven to 375°F. Stir cookie mix, margarine, flour and egg in medium bowl until soft 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

 

 

 


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