The longer you work with this dough, the more the colors blend... Campbell's cookies had purple areas in them too (from the blue and red blending). Also, if you overwork the dough with too much flour, it will tend to crumble. I found that my granddaughters actually had an easier time just patting (well, pounding) the dough down flat (rather than using a rolling pin). You can just make tie-dyed balls with the scraps ~ roll in the palm of your hands and slightly flatten them on the cookie sheets.
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Fruity TIE DYE Sugar Cookies * Optional GLAZE **
Patriotic HOLIDAYS
1 package WHITE cake mix (so you don't affect the colors)
1 egg................................................................... 1 stick (8 TB) melted butter
2-3 packages of fruit flavored jello (different colors)
1 cup flour.......................................................... milk or liquid coffee creamer
Optional GLAZE:
about 1/4 cup canned white frosting................... milk or liquid coffee creamer
NOTE: You can use regular liquid coffee creamer or a flavor that coordinates with the fruit, but doesn't have any color (i.e. Italian Sweet Cream, Creme Brulee, Raspberry White Chocolate)
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Preheat oven to 350. Line baking sheets with parchment paper.
Put the cake mix, melted butter, flour and egg into a mixer bowl, and mix until it starts to pull away from the sides and stick to the paddle. Divide dough into 3 smaller bowls.
I left 1 portion white. I put each of the other portions (one at a time) back into the mixer bowl and added about 1 TB of fruit jello powder. (I used Berry Blue and Cherry here). Drizzle about 1 tsp. of milk or liquid coffee over the jello powder (this will activate the color). Mix until the color is evenly distributed through the dough ~ repeat with other portions.
I gave half of each color dough to each of my granddaughters to work with. Just smoosh it together, so it's a tie-dyed effect. Either roll out the dough (on a lightly floured board ~ too much flour will make it crumbly) or mash it down on the board with your hands. Cut out with cookie cutters and put about 12 on each cookie sheet.
Bake 9-12 minutes (depending how thick they are). Let them cool on the pan about 2-3 minutes, before removing to a rack to cool. You can drizzle or spread glaze on them, and then put some sprinkles on top. If you glaze while they're hot, the glaze will be more transparent. It will be more opaque if you wait until they're cool.
GLAZE: Just mix the frosting with about 1-2 tsp. milk or liquid coffee creamer in a small bowl, until it's a smooth drizzle consistency.
Makes 2-3 dozen