Fun & Easy To Make Rainbow Cookies!!

Ingredients 1 ½ - 2 cups icing sugar 2-3 cups flour (cake flour or all-purpose flour) 3 tablespoons of softened butter 2 teaspoons Vanilla ¼ teaspoon salt Food coloring: yellow, orange, red, blue, green & purple! 3 large egg yolks 1-2 egg whites (for the egg wash) Sprinkles (optional) Method: Note: I used my hands this time but if you prefer to use an electric mixer go right ahead 1. Cream icing sugar and butter until soft and smooth 2. Mix in the salt and vanilla and egg yolks 3. Mix in your flour, once you have a soft yet firm non-sticky dough stop adding in more flour. I didn’t put down an exact flour measurement because depending on the kind of flour you’re using and the size of the eggs too, it really does vary. Also, if once you make your dough you find it too difficult to work with because it’s dry go ahead and help it by softening it with some room temperature milk. I did that too and it helps make the dough more pliable! 4. Once you’ve formed the dough, cut in half, place one half in plastic foil and set it aside 5. As for the other half, cut it into 6 smaller sections. You’ll want these 6 sections to be as equal as possible. 6. Cover the 5 smaller dough sections you just cut to prevent them from hardening. Take one section and add a food coloring to it, kneading it is the best way to ensure the color and the dough get mixed very well. 7. After you thoroughly knead the color into the dough, shape it into a ball and wrap it in plastic foil and set it aside. 8. Repeat this step for all the six dough sections, each time kneading one of the six colors mentioned above. 9. Now take each dough ball, and flatten it using a rolling pin to a rectangle that’s about 2.5 inches wide X 6-7 inches long. Every flattened rectangle should be placed in a flat plate and covered well with plastic wrap and refrigerated. Yes you can stack them as long as you have plastic wrap, or wax paper in between each layer of dough. Make sure you keep them in the fridge. This will help with the next step. After you flatten you’re last layer, leave all the layers for an extra 10 minutes giving some time for the last layer to firm up a bit 10. After you’ve flattened all the dough balls, and you’ve refrigerated them, take them out of the fridge and gently brush the entire surface of each layer of dough. Chill all the rectangles for another 20 min before the next step 11. At this time you want to refrigerate the other half of the dough, the one we left completely white 11. Take the layers out of the fridge and begin staking them on top of one another in any desired order. Then gently press with a rolling in to help the layers stick to one another 12. Trim the sides to smooth the edges of the stacked layers 13. Take your mini heart mold, and using the width of the mold, outline tiny sections that you’ll cut from the stacked layers of dough. Once you’ve made your outlines, cut the stacked layers into smaller sections and set them aside. 14. Now take each dough section, and cut out heart shaped dough pieces using the mini heart mold. If you need, you can gently roll the small dough sections to slightly increase their width and height so you can shape perfect hearts from them. 15. Repeat this step until you’ve shaped mini hearts using all the thinner dough sections. Save the excess dough, you can use it for cake pops or simply gather it all up and make it into rough cookies and bake them like you bake these cookies! 16. Take all the mini hearts now and lightly brush them with egg white mixture, begin stacking them, do this until you’ve brushed and stacked all the mini hearts and end up with a long roll of stacked hearts. 17. Now, pinch off tiny pieces from the other half of the dough, the one we left completely white. Take tiny sections and slowly and gently begin to wrap the stacked hearts with the white dough. Do this until you’ve used all the white dough and by this time you should have a nice smooth roll of dough, white on the outside and colorful on the inside 18. Wrap and Refrigerate your dough for 30-40 minutes. It should be firm before you attempt cutting it. 19. Once you take it out of the fridge, brush again with the egg white mixture until fully coated then coat it with sprinkles, chocolates, or shredded coconuts cut it to about ¼ inch thick cookies, lay them in a baking sheet and bake them for 12-15 minutes @400 Degrees Fahrenheit 20. Once cooked, cool on a cooling rack and Enjoy them, they’re delicious!!