Rainbow Cookies and gold Coins are the perfect treat for St. Patrick's Day!
They take a bit of work, but it is worth the smiles from the kids.
First, mix the dough according to the directions in the recipe that follows.
Next, divide the dough into 6 almost equal portions. You need just a little more red and orange than the other colors. Use gel food coloring to make the colors of the rainbow. I didn't do indigo, but you can try it if you want to - you'll just need 7 portions of dough. Allow the dough to chill an hour or more.
Begin by rolling the violet into a log about 10 inches long. Then roll out the blue into a flat rectangle so that it can roll around the violet log.
Notice my little helper - the kids were really excited to help. I had a pretty sleepless night last night so with my foggy brain I switched the order of my colors. Green should really be next, but our cookies have yellow. Continue doing this with all the colors. Finishing with the red. Red and orange need a little more dough in the beginning because your rectangles need to be a little wider for them to fit all the way around the log.
I carefully pinched the dough so it would fit. I also stole some off the end that was hanging over to fill in the gap you see here. When you have all your colors rolled into a layered log, wrap the dough in plastic wrap and chill until firm. Slice into thin circles - about 1/4 of an inch and place on a cookie sheet.
Bake at 350 degrees F for 5-6 minutes - you don't want them to brown on top at all.
Cut in half immediately after removing from the oven and then cool on a wire rack.
Fun for St. Patrick's Day or any spring day. They would be great for a letter R preschool day also.
This dough can be made a few days ahead and stored in the refrigerator or you can also freeze it and make it a few weeks ahead. The cookies can also be frozen after cooking.
- 1-1/4 cups butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- gel food coloring
Cream butter and sugars. Add eggs and vanilla. Add dry ingredients and mix well.
I was tempted to try substituting white bean puree for half of the butter, but I was baking them for someone who cannot have beans so that experiment will wait for another day.
Since you can freeze the butter and the eggs these can be part of your 3 month supply. To freeze eggs, crack them out of their shells and put each egg in a small freezer container. Thaw by placing the container in a sink of warm water. Frozen eggs work great in baking. You can also fry or scramble them without being able to tell they were frozen first.