Rainbow Butter Cookies Recipe

How to make it

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• 1. In a large bowl , cream butter and sugars until light and fluffy
• 2. Add egg and vanilla mix well
• 3. Combine the flour, baking powder, salt and baking soda in a separate bowl
• 4. Gradually add to creamed mixture and mix well.
• 5. Divide dough into 3 portions (they should weigh 7 ounces each)
• 6. Tint each portion a different color. Flatten the ball and make a pocket to hold the coloring. It wants to run out of the dough so work it in carefully. Makes pretty hands.
• 7. Chill all balls of dough.
• 8. Carefully roll each portion of the dough on waxed paper into a 9 inch x 5 inch rectangle pan........ freeze for 10 minutes. The dough wanted to stick to my rolling pin (wine bottle) so I made the ball into a log and then gave it karate chops to flatten, then used my palms to get it an even flat layer. I think I could have lightly floured the flatten log a little and then used more milk to remove the flour once flattened. I will try this next time. The original recipe didn’t mention to chill first so that was probably the sticking problem. I was following the recipe.
• 9. Cut each rectangle in half lengthwise (see pic)
• 10. Lightly brush top of each rectangle with milk except the sixth layer
• 11. Top with another colored dough layer and slightly press the layers together.
• 12. Keep removing layers from waxed paper, brush top with milk and press each layer slightly to bind to each other.
• 13. Use remaining dough, alternating the colors to make 6 layers.
• 14. Keep pressing layers together lightly
• 15. Once all six 9 by 2 1/2 layers are done, cut again in half lengthwise, now they are 9 x 1 ¼ inches. See pic
• 16. Wrap each with plastic wrap and refrigerate for several hours or even overnight. I waited about an hour and they were cold enough to cut.
• 17. Unwrap dough cut into 1/8 inch slices....... see pics
• 18. Place them about 1/4 inches apart on cookie sheets. I sprayed each sheet with canola spray, very lightly, smeared it around the sheet with finger tips to make a very fine layer, easier to remove from the cookie sheet. The dough barely spreads so this spacing is fine
• 19. Bake for 10 to 12 minutes at 350 degrees f.
• 20. Cool for 2-5 minutes before removing them from the pans to wire racks to cool completely.......
• 21. Yields 4 dozen cookies.
• 22. They were fun to make for Christmas cookies, just for the rainbow look and colors.
• 23. I added the pecans and peppermint just for the fun of it and they were well received.
• 24. I curved some of the cut pieces to resemble rainbows, I mean they are called Rainbow cookies!!!!!!!!!
• 25. Funny story on the cookies. I had red on the mind, and as I put reddish drops on the dough and mixed it in, it wouldn’t get red! So from 10 drops I got to 50!!!!! Still not red, what the _ell. I turned around and looked and there, there on the counter laid a yellow cap!!!!!!!!!!!! In the small amount of gray matter in the shell on my shoulders, I was making red first and the yellow drops were reddish in color, but I can tell you, all the yellow in the world won’t make RED. Next was green, then the real red. I used a lot of potty mouth words that I called myself -:)