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Kaleidoscope Cookies

This is a good cookie to involve younger children in making, because there is no wrong way to blend the balls of dough. Every cookie will have a different look.

February 17th, 2011

Excerpted from Robin Hood Baking © 2010 Robert Rose Inc.

Use bright primary colours for the most impact, or, for some occasions, pastels may be more appropriate. Let children decide what colours they want to use...they might even want to add sprinkles!
Makes 30 cookies
Prep Time
Prep: 25 Mins; Chill: 1 hour; Bake: 12 Mins
  • Preheat oven to 350 °F (180 °C)
  • Cookie sheet, ungreased
  • 1/2 cup butter, softened 125 ml1/2 cup confectioners (icing) sugar, sifted125 ml
  • 1 cupRobin Hood All-Purpose Flour250 ml
  • 4 food coloring bottles or tubes of each colour (red, blue, green and yellow)
  1. Cream butter and icing sugar in a medium bowl until smooth and creamy. Gradually add flour, mixing until a smooth dough forms.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Kaleidoscope Cookies

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