DIY your favorite refrigerated grocery store cookies. This tender cookie has a subtle raspberry flavor.
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1 cup sugar
1 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon green gel food color
1 tablespoon multi-colored nonpareils
1/4 teaspoon red gel food color
1/2 teaspoon raspberry extract
Star-shaped sprinkles, if desired
Combine sugar, butter and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, salt and baking powder; beat at low speed until well mixed.
Divide dough into thirds. Tint one-third with green food color; mix in nonpareils. Tint another third with red food color and raspberry extract. Wrap each third in plastic food wrap; refrigerate 40 minutes or until slightly firm.
Shape green dough into 11-inch long, 2-inch high and 1-inch wide triangle-shaped log on lightly floured surface. Refrigerate 10 minutes.
Roll white dough into 11x6x1/4-inch rectangle on lightly floured surface. Place green dough into center; wrap white dough completely around log, pinching at seam to seal. Refrigerate 10 minutes.
Roll red dough into 11x7x1/4-inch rectangle. Place dough log into center of red dough; wrap red dough completely around log, pinching at seam to seal. Wrap dough tightly with plastic food wrap; refrigerate 1 hour.
Heat oven to 375ºF.
Remove dough from refrigerator. Trim ends to create even edge. Cut into 1/4-inch slices with sharp knife, reshaping cookies if needed. Place 2 inches apart onto ungreased cookie sheet.
Bake 6-8 minutes or until edges are lightly browned. Press star-shaped sprinkle lightly into warm cookie at tree top, if desired. Remove cookies to cooling rack.
- When rolling out cookies, use just enough flour so dough doesn’t stick to your work surface. Using too much will cause dough not to stick together when wrapping.
- Keeping dough refrigerated between steps is crucial to a successful slice and bake cookie. The dough is soft which creates the perfect texture once cookies are baked but can make it tricky to roll out and wrap. Keep dough chilled for easier assembly.
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