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Makes about 100 cookies.

All you need:

All you do:

Divide 1 batch of Basic Sugar Cookie Dough in half. To one half, slowly add food color to desired color. Cover each half of dough and refrigerate overnight.
Working with half of each color (1/4 of total batch), roll one color out to about 1/4- to 1/4-inch, about 12-by-18-inches, on waxed paper. Repeat with remaining 1/4 of dough. Place both sheets on a cookie sheet and refrigerate about 15 minutes. Layer one on top of the other, then roll together like a jelly roll. Wrap in waxed paper (or plastic wrap) and refrigerate for at least 2 hours.
Preheat oven to 375 degrees.
Remove cookie dough from waxed paper. Reshape to round circle if needed. Using a sharp knife, cut 1/4- to 1/2-inch slices and bake on parchment-lined cookie sheets for 9 to 11 minutes, refrigerating uncooked dough between batches.

Nutrition information per serving:
Calories: 110
Carbohydrate: 16g
Cholesterol: 15mg
Dietary Fiber: 0g
Fat: 4g
Protein: 1g
Saturated Fat: 2.5g
Sodium: 30mg
Sugars: 8g
Trans fats: 0g

Daily nutritional values:
2% vitamin A
0% vitamin C
0% calcium
2% iron