{"id":7512,"date":"2016-03-27T00:46:04","date_gmt":"2016-03-27T05:46:04","guid":{"rendered":"http:\/\/u257280700-yesilovewalmart-com.hostingerapp.com\/?page_id=7512"},"modified":"2020-11-12T22:22:36","modified_gmt":"2020-11-13T03:22:36","slug":"rainbow-shortbread-cookies-recipe","status":"publish","type":"page","link":"https:\/\/yesilovewalmart.com\/rainbow-shortbread-cookies-recipe\/","title":{"rendered":"Rainbow Shortbread Cookies – Recipe"},"content":{"rendered":"
Ingredients<\/strong><\/p>\n Directions<\/strong><\/p>\n In a large bowl, combine flour, salt, and baking powder.\u00a0 Set aside.<\/p>\n Mix butter, sugar, and vanilla in a food processor.\u00a0 It\u2019s very thick so every once in a while you may need to remove the lid and break up the butter to get it moving along.<\/p>\n Once it has fully blended and is smooth then gradually add the flour mixture. \u00a0Process until combined or it\u2019s not moving around well.\u00a0 Remove dough from processor to a large bowl and mix with a large spoon until all the butter is stirred in.<\/p>\n Divide it by putting about \u00be-1 c. of the dough into six smaller bowls.\u00a0 Add 2 drops of the food coloring to each, except add 3 for the blue and purple bowls.\u00a0 (The dough gets darker as it bakes so don\u2019t overdo the drops.)\u00a0 Mix with a small metal spoon until the color is worked through.<\/p>\n Roll into a ball and then flatten a little.\u00a0 Put inside a plastic zip bag and refrigerate about 30 minutes.<\/p>\n Take the dough out to soften and rework it into a ball.<\/p>\n Preheat oven to 350\u00b0.\u00a0 Line baking sheets with parchment paper.<\/p>\n Roll each dough out individually on a well-floured surface to \u00bc\u201d thickness.\u00a0 Lightly flour the top of the dough to keep it from sticking to the rolling pin<\/p>\n Cut shapes out by pressing down on the bottom of the cutter.\u00a0 (I made: pink bunny, orange butterfly, yellow chick, green egg, blue bunny, and purple butterfly.)\u00a0 Gently jiggle it to separate it from the other dough.\u00a0 (If it doesn\u2019t lift easily your surface isn\u2019t floured enough.)<\/p>\n Lift it up in the cutter to put it on a baking sheet.\u00a0 Check for excess flour on the bottom and brush that off or tap the side of the cutter on your counter.\u00a0 On the baking sheet, press down the plunger to emboss it.\u00a0 Lift the cutter up and press the plunger again to release the dough from the cutter.<\/p>\n Place them 2\u201d apart on the baking sheet.\u00a0 Brush any flour off the back of the remaining dough and then reroll and cut it. \u00a0Repeat with the other colors.<\/p>\n If a dough gets too soft to work with put it back in the fridge to chill while you work with another color.\u00a0 The cutter can be floured also.\u00a0 Clean your tools between colors.<\/p>\n Bake 8 minutes. \u00a0Let cool.\u00a0 Makes about 4 dozen.<\/p>\n<\/strong><\/p>\n
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