Thursday, November 12, 2009
CHRISTMAS RAINBOW COOKIES
2 - 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla
4 drops red food coloring
1/4 cup finely chopped, well-drained maraschino cherries or candied cherries
1/4 cup flaked coconut
4 drops green food coloring
1/2 teaspoon almond extract
1/4 cup chopped pistachio nuts
Line the bottom and sides of a straight-sided 8 x 4 inch loaf pan with waxed paper of foil.
In a medium bowl, stir together the flour, baking powder and salt.
In a large bowl beat together butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in flour mixture until well blended.
Divide dough evenly into 3 parts. Cover with plastic wrap and refrigerate about 15 minutes.
To make pink layer, remove 1 portion of dough from refrigerator. Add red food coloring one drop at a time. Stir in cherries. Press dough firmly and evenly in the bottom of the prepared pan . Refrigerate dough.
To make white layer, stir in coconut into second portion of dough. Press i firmly and evenly over pink layer. Refrigerate dough.
For the green layer, add green food coloring a drop at a time to remaining portion of dough. Add almond extract and pistachio nuts and mix well. Press it firmly and evenly over the white layer. Cover with plastic wrap. Refrigerate for several hours or overnight.
Preheat oven to 350 F. Invert pan of cookie dough onto a cutting board. Remove waxed paper or foil. Cut crosswise into 1/4 - inch thick slices. Then cut each slice vertically into 3 equal pieces. Place 1 inch apart on ungreased baking sheet.
Bake 8 to 10 minutes or until edges are lightly browned. Remove to a wire rack to cool.
Makes: 6 dozen cookies
This recipe sound complicated to make, but the recipe is easy to follow, one step at a time.
The pink, white and green cookie makes an attractive addition to any Christmas Cookie Tray.