Rainbows So Tasty

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Rainbows

"A four-colored cookie dough that is formed into a log and sliced to form rainbows."

Ingredients :

2 1/4 cups all-purpose flour
1/four teaspoon salt
1 cup white sugar
three/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
diverse colors of paste meals coloring
4 tablespoons organized vanilla frosting
1/4 cup yellow decorator sugar

Instructions :

Prep :	Cook : 30M	Ready in :

Cream the butter and sugar together until mild and fluffy. Beat within the egg, vanilla and almond extracts. Gradually add the flour and salt. Beat at low velocity till nicely blended.
Divide dough into 10 equal sections. Combine 4 sections of he dough with pink paste-type coloring till clean. Combine 3 sections of the dough with inexperienced coloring until clean. Combine 2 sections of the dough with yellow coloring until clean, and combine final dough with blue coloring. Wrap each segment of dough in plastic wrap and refrigerate for half-hour.
Shape blue dough into an eight-inch log. Shape yellow dough into 8x3-inch rectangle; region on waxed paper. Place blue log in middle of yellow rectangle and fold yellow edges up around blue log, pinching to form seal. Roll to shape clean log. Roll inexperienced dough into 8x5-inch rectangle. Place yellow log in middle, pinch edges of green to seal; roll smooth. Roll pink dough into 8x7-inch rectangle. Place green log in center, pinch edges of crimson to seal and roll easy. Wrap in plastic wrap and refrigerate 1 hour.
Preheat oven to 350 stages F (one hundred seventy five degrees C). Lightly grease or line baking sheets with parchment paper.
Cut log in 1/2 period-clever. Cut every 1/2 into 1/four inch slices. Place slices 1 inch aside on prepared baking sheets.
Bake at 350 stages F (a hundred seventy five degrees C) for eight to twelve mins. (Do now not brown.) Cool on cookie sheets 1 minute. Remove to wire racks and allow cool completely. Pipe small quantity of white frosting on bottom nook of every cookie to resemble a cloud. Sprinkle with yellow decorating sugar. Let stand till frosting is ready.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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