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Two-Tone Butter Cookies

By: Kathy Kittell

"During the hectic holiday season, you'll appreciate the ease of these irresistible butter cookies from Kathy Kittell of Lenexa, Kansas. It's wonderful to pull the two-tone dough from the freezer and bake a festive batch in no time."

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Cook Time:
1 Hr

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 30 servings

Ingredients

1 cup butter (no substitutes), softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
Red and green paste or liquid food coloring (optional)
Red colored sugar

Directions

In a mixing bowl, cream butter and confectioners' sugar. Beat in vanilla. Add flour and mix well. Divide dough in half; with food coloring, tint half red and half green. Shape each portion into an 8-in. log. Wrap in plastic wrap and refrigerate for at least 1 hour.
Cut each log in half lengthwise. Press red and green halves together. Tightly wrap each roll in plastic wrap; freeze for up to 6 months.
To prepare cookies: Let dough stand at room temperature for 15 minutes. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake at 350 degrees F for 12-14 minutes or until set. Cool on wire racks.