February 17th, 2011
Excerpted from Robin Hood Baking © 2010 Robert Rose Inc.
Cream butter and icing sugar in a medium bowl until smooth and creamy. Gradually add flour, mixing until a smooth dough forms.
Divide dough into four equal portions. Using a different color for each portion, work in enough food coloring to make a deep color. Work dough with hands to incorporate color thoroughly. Divide each piece of colored dough in half. Shape each into a ball. Youll have eight balls, two of each color.
Place two different colored balls side by side on a board, then arrange the remaining balls on top of them, alternating colors and pressing them together. Roll into a 8-inch (20 cm) long log. Chill for 1 hour or until dough is firm enough to slice.
Cut log into thin slices, about 1/4 inch (0.5 cm) thick, and place slices on cookie sheet, about 1 inch (2.5 cm) apart.
Bake for 10 to 12 minutes or until cookies are set and just starting to brown around edges. Cool for 5 minutes on sheet, then transfer to rack and cool completely.