rainbow egg cookies
I love these colorful eggs that you CAN eat from Betty Crocker! They use a packaged sugar cookie mix and color it, then roll it out and cut out the egg shapes. Sprinkle a little sugar on top and sandwich with some ready made frosting and you’re good to go!
Rainbow Egg Cookies
1 pouch Betty Crocker® sugar cookie mix
1/2 cup margarine or butter, melted
1/4 cup Gold Medal® all-purpose flour
3 food colors
White coarse sugar crystals or granulated sugar, if desired
1/2 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
Heat oven to 375º. Stir cookie mix, margarine, flour and egg until soft dough forms. Divide dough evenly among 3 bowls; tint each dough by stirring in a few drops of desired food color. For a variety of colors, make several batches of cookies.
Shape 1/3 cup of each color 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 colors. Sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough. (When rerolling doughscraps, carefully lay matching colors together. For marbled cookies, mix colors of dough scraps- but don’t mix colors too much or they won’t be distinct.)
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.
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 colors.