Rainbow Cookies

Packing cookies in lunches? Here's a great pack-and-munch treat. ...MORE + LESS -

Ingredients

1 pouch Betty Crocker* sugar cookie mix

1/2 cup butter or margarine, softened

1/4 cup all-purpose flour

1 egg

3 food colours

Granulated sugar, if desired

1/2 tub Betty Crocker* Whipped Vanilla or Fluffy White 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 colour.
2

Shape 1/3 cup of each colour 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 colours. Sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough. (When rerolling dough scraps, carefully lay matching colours 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.

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