Kaleidoscope Cookies
Submitted by wilybil
Kaleidoscope slice-and-bake cookies with red, green, and plain dough rolled together for a colorful Christmas pattern. Freezer-friendly holiday cookies that store up to 6 months.
YIELD
60 cookiesPREP
40 minCOOK
8 minREADY
120 minThese are the holiday cookies that make people ask how you did it. One batch of butter cookie dough gets divided into three portions: one tinted green with peppermint extract, one colored red, and one left plain. The colored doughs get shaped into rolls, stacked in pairs, and wrapped in a sheet of plain dough. When you slice through the log, each cookie reveals a colorful checkerboard pattern.
The dough needs at least an hour in the fridge before shaping. Cold dough holds its shape and keeps the colors clean and distinct. Warm dough smears and bleeds at the seams.
These are built for make-ahead baking. Wrap the assembled logs in freezer paper and store for up to 6 months. When you’re ready, thaw overnight in the fridge, slice ¼ inch thick, and bake for 8 minutes. Fresh Christmas cookies from the freezer whenever you want them.
Kitchen Tips
- Knead the food coloring in thoroughly so the color is even with no streaks
- Keep the rolls the same diameter so the colors align when you stack them
- Use a sharp knife and cut in a single motion; sawing back and forth distorts the pattern
- Thaw the logs slowly in the fridge, not at room temperature, for the cleanest slices
Variations
- Use blue and white dough for a Hanukkah version
- Add almond extract instead of peppermint for a different flavor profile
- Roll the outside of the log in sparkling sugar before freezing for glittery edges
Ingredients
Directions
Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Add sugar and baking powder and beat until combined.
Beat in egg and vanilla until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Divide dough into three equal portions.
Add peppermint extract and green food coloring to one portion; mix until combined and set aside.
Add red food coloring to one portion; mix until combined and set aside.
Leave remaining dough plain.
Cover dough and chill at least 1 hour or until easy to handle.
Shape red dough into four 8-inch long rolls.
Divide plain dough in half.
On a lightly floured surface roll each half on plain dough into an 8×6 inch long rectangle.
Place one red and one green lengthwise and next to each other on each rectangle.
Stack a roll of the alternate color atop each roll.
Bring up plain dough around stack and seal. Wrap rolls of dough in freezer paper.
Store in freezer up to 6 months.
For easier slicing, let rolls of dough thaw in the refrigerator several hours or overnight.
To bake: Slice rolls into ¼ inch thick slices.
Place on ungreased cookie sheet.
Bake in a 375~F oven about 8 minutes or until dough just begin to brown.
Remove cookies; cool on wire racks.
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