I made GINGERBREAD PINWHEEL COOKIES (link below), and used half of the gingerbread dough and half of the sugar cookie dough. So, this is how I used up the other half of the sugar cookie dough ** You could use any clear flavored extract, and any food colors **
Button links to the other cookies below |
1/2 of a 30 oz. tube of refrigerated sugar cookie dough
about 2 tsp clear extract (I used almond, but you could use peppermint, lemon, coconut)
about 3-5 drops of 2 different food coloring
2 TB flour
Divide the half tube of dough in half, and put each half into a bowl. Add 1 tsp food coloring, plus 3-5 drops of whatever color you want, and 1 TB flour to each bowl. Start to mix it with a wooden spoon ~ then you can get in there and knead it all together with your hands.
TIP: I do this next to the sink, with the faucet running. If you rinse your hands off frequently (and dry them), they won't get stained by the food coloring.
When both colors are fully kneaded and mixed well, roll them each into thin rolls with your hands. Then, I cut each into 4 pieces, to make it easier to work with. Lay 1 thin rope of each color next to each other, and twist gently. (At this point, you can wrap in waxed paper and refrigerate until you're ready to use them).
When all the ropes are twisted together, cut them into about 1-1/2" pieces and roll into balls with your hands. Put the balls about 2" apart on a cookie sheet, lined with parchment paper. Bake about 9-11 minutes at 350, or until firm and just barely beginning to lightly brown. Cool on the pan about 2 minutes, then remove to cooling rack. Makes 2-3 dozen