kaleidoscope cookies

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~ kaleidoscope cookies ~

I thought it would be fun to make a transfat-free version of those refrigerated cookies that you just slice and bake. I created these, and I think they turned out really cool! Easy to just make ahead, and then when you want fresh cookies for company or teatime, slice off a few and bake!

1/2 cup unsalted butter, softened

1/2 cup sugar

1 egg

1/2 teaspoon pure vanilla extract

1 and 1/4 cup all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

various colors of food coloring

Mix butter, sugar, egg and vanilla until completely combined. Measure flour by dipping method (just gently scoop flour out of bag, don’t shake cup to level out flour, but run a finger or knife over the top to even out.) Blend flour, soda and salt. Stir into butter mixture. Divide into 4 portions. Using hands, mix a little food coloring into each portion (using a different color for each.) Roll each portion into a log. Place two of the logs, side by side, on a piece of waxed paper. Put the other two logs on top of those. Roll into the waxed paper, and chill for several hours or over night.

When ready to bake, heat oven to 400 degrees F. With a sharp paring kinfe, slice 1/8 inch slices off of the cookie log. Place an inch apart on a lightly greased cookie sheet. Bake 8-10 minutes or until just lightly browned. Allow to cool on sheet for a couple minutes before transferring to cooling racks. Cool completely before placing in air-tight containers.



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