Diamond Backs Cookies Recipe a collection of popular cookie recipes from around the world featuring Chocolate Chip, Sugar, and Peanut Butter as well as other cookie recipes.

Ingredients:

1 recipe Gingerbread Cookie Dough

DECORATIONS

egg yolks

teaspoon water

Assorted paste food colors

SUPPLIES

Small craft paint brushes

Method:

1 Prepare Gingerbread Cookie Dough. Cover; refrigerate about 8 hours or until firm.

2 Combine egg yolks and water ¡n small bowl. Divide egg mixture evenly among small custard cups. Add different food colors to each cup; blend well. Set aside.

3 Preheat oven to 350°F. Grease cookie sheets.

4 Divide dough ¡n half. Reserve I half; refrigerate remaining dough. Roll reserved dough into rectangle on floured surface to ¼-inch thickness.


5 Cut dough into squiggly 8x1-inch strips for bodies, leaving one end pointed. Carefully transfer to prepared cookie sheets.

6 Reroll scraps to ¼-inch thickness; cut into 1 Y2-inch teardrop shapes for heads.

7 Paint bodies of diamond backs as desired using small craft paint brushes and egg yolk paint.

8 Place teardrop heads on bodies; press gently. Decorate according to photo or as desired. Repeat with remaining dough.

9 Bake 12 to 13 minutes or until set. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely. Makes about 14 cookies

Notes and Tips:
Using paste food color for diamond backs is not absolutely necessary, but ¡t can give better results by producing bright vibrant hues. Also, it will not thin the egg yolk mixture like liquid food coIor