RAINBOW SUGAR COOKIE CUPS
These festive rainbow sugar cookies do double duty as the bowl for your ice cream sundaes.
Provided by Bree Hester
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- In large bowl, beat butter, shortening and sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. On low speed, beat in flour, salt and baking powder until well combined. Beat in decors. Wrap dough in plastic wrap. Refrigerate 2 hours.
- Heat oven to 375°F. Place regular-size muffin cup pan upside down on cookie sheet. Spray pan with cooking spray.
- On work surface with rolling pin, roll dough until 1/8-inch thickness. With 4-inch round cutter, cut 8 rounds from dough. Place each dough round over muffin cup, smoothing dough and fixing any holes or cracks.
- Bake 10 to 12 minutes or until light golden brown. Cool cookie cups on muffin pan 10 minutes. Gently remove cookie cups from pan to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : ServingSize 1 Serving
SLICE AND BAKE RAINBOW COOKIES RECIPE BY TASTY
Here's what you need: butter, powdered sugar, vanilla, salt, eggs, flour, red food coloring, orange food coloring, yellow food coloring, green food coloring, blue food coloring, purple food coloring
Provided by Claire Nolan
Categories Desserts
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Using a hand mixer or standing mixer, beat butter until creamy.
- Add powdered sugar and beat until combined. Add the eggs, vanilla, and salt. Beat until well combined.
- Gradually, add the flour until dough is moist and holds together, but doesn't stick to your hands.
- Place dough on a cutting board and form into a ball. Cut in half, then cover one half with plastic wrap and set aside.
- Divide the other half into 6 pieces. The outer layers of the rainbow will need a little bit more dough, so make two of them slightly larger than the others.
- Dye the dough with food coloring by placing a ¼ teaspoon of dye on the ball of dough and kneading it until it is one solid color. Gloves optional but suggested.
- Starting with purple, roll the dough into a log about 6-8 inches (15-20 cm) long. This will be the center of the rainbow.
- Next, roll out the blue dough with a rolling pin until it's about ¼ inch (6 mm) thick, slightly longer than the purple, and wide enough to wrap around the purple dough. Repeat with the green, yellow, orange, and red doughs. The further away from the purple you get, the wider the dough needs to be to go around the previous color, making the red dough the widest.
- Wrap the blue dough around the purple, pinching together any cracks that form, cutting off any excess dough. Repeat with the rest of the colors.
- Wrap in plastic wrap and chill for 30 minutes.
- Once chilled, remove the plastic wrap, and cut the dough in half to make 2 rainbow shapes. Set aside.
- Cut the reserved dough in half, roll out to ¼-inch (6 mm) thickness, and make it slightly longer than the rainbow log.
- Place the rainbow dough in the center and wrap the plain dough around it, again, pinching together any cracks and smoothing out the surface.
- Repeat with the other halves. Wrap with plastic wrap and chill for another 30 minutes.
- Preheat oven to 350˚F (180˚C).
- Once chilled, remove the plastic wrap. Slice cookies about ½-inch (1 cm) thick and place on a parchment paper-lined baking sheet.
- Bake for 20 minutes or until the bottom has browned slightly.
- Cool on a cooling rack.
- Enjoy!
Nutrition Facts : Calories 188 calories, Carbohydrate 25 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 11 grams
RAINBOW SLICE-AND-BAKE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield About 36 cookies
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and vanilla until smooth. Reduce the mixer speed to medium low and gradually beat in the flour mixture until the dough just comes together.
- Divide the dough into 6 pieces: 2 large pieces (about 7 ounces each), 2 medium pieces (about 5 ounces each) and 2 small pieces (about 3 ounces each). Tint 1 large piece of dough red and the other orange, kneading the food coloring into the dough with gloved hands or a rubber spatula. Tint 1 medium piece of dough yellow and the other green. Tint 1 small piece of dough blue and the other purple.
- Using gloved hands, roll the purple dough into a 7-inch log (about 3/4-inch-thick) on a floured sheet of parchment paper; set aside. Using a rolling pin, roll out the remaining pieces of dough into rectangles on separate floured sheets of parchment paper, dusting with more flour as needed: 3 1/2 by 7 inches for blue; 5 by 7 1/2 inches for green; 6 by 8 inches for yellow; 7 by 8 1/2 inches for orange; 8 by 9 inches for red.
- Tightly wrap the blue dough around the purple log, keeping the dough in a log shape; pinch the seam to close. Continue wrapping the log with the dough: green, then yellow, orange and red. Wrap the whole log in plastic wrap; freeze until very firm, about 1 hour.
- Preheat the oven to 375 degrees F. Trim the ends of the dough log, then slice into 3/8-inch-thick rounds. Slice each round in half. Arrange about 1 inch apart on 2 unlined baking sheets and refrigerate until ready to bake, at least 15 minutes.
- Bake, one pan at a time, until the cookies are just set around the edges and golden on the bottom, 10 to 15 minutes. Let cool 5 minutes on the pan, then transfer to racks to cool completely.
- Meanwhile, put the candy melts in a medium microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth, about 2 minutes. Transfer to a resealable plastic bag and snip a corner. Pipe small clouds on the ends of each rainbow. Let set, at least 5 minutes.
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