Kaleidoscope 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.
1 package (20 ounces)
refrigerated sugar cookie dough All-purpose flour (optional)
Blue and red liquid food colors
2 tablespoons sprinkles
sugar or rock sugar divided
1 Remove dough from wrapper according to package directions. Cut dough into 5 equal sections. Cover and refrigerate 1 section. Sprinkle remaining 4 sections with flour to minimize sticking, if necessary.
2 Add blue food coloring to 1 section in medium bowl; mix using wooden spoon until well blended. Repeat with another section of dough and red food coloring. Roll each section into 7½-inch log. Cover and refrigerate.
3 Add 1 tablespoon sprinkles to third section in medium bowl; mix using wooden spoon until well blended. Repeat with fourth section of dough and remaining 1 tablespoon sprinkles. Roll each section into 7½-inch log. Cover and refrigerate.
4 Roll reserved section of dough on sheet of waxed paper to 7 1/2 X 8 1/2-inch rectangle. Place logs of dough in middle of rectangle so that matching colors are diagonal from each other.
5 Bring waxed paper and closest edge of dough up ana over top of logs. Press gently. Repeat with opposite side, overlapping dough edges. Press gently. Wrap waxed paper around dough and twist ends to secure.
6 Freeze 20 minutes. Preheat oven to 350°F. Grease cookie sheets.
7 Remove waxed paper. Cut ( log with sharp knife into ½-inch slices. Place 2 inches apart on prepared cookie sheets.
8 Bake 15 to 17 minutes or until edges are lightly browned. Remove to wire racks; cool completely. Makes about 15 cookies