Ingredients for Rainbow Rounds
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How to Make Rainbow Rounds
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar in a large bowl using an electric mixer on high speed until light and fluffy (about 3 minutes).
- Beat in 2 large egg yolks, 1 large egg, 1 teaspoon vanilla extract, and ½ teaspoon salt until well combined.
- Gradually add 3 cups all-purpose flour to the wet ingredients with the mixer on low speed, mixing until just combined.
- Divide the dough into 6 equal portions. Roll each portion into an 8-inch log. Chill for 15-20 minutes.
- Working with one log at a time, roll it in 1/2 cup of your chosen color of coarse sanding sugar (or crystal sugar). Wrap tightly in plastic wrap.
- Repeat steps 5 until all 6 logs are coated in different colors of sugar and wrapped.
- Refrigerate the wrapped logs for at least 3 hours, or preferably overnight.
- Preheat your oven to 350°F (175°C).
- Using a sharp knife, cut the chilled logs into 1/4-inch thick slices. Place the slices onto ungreased baking sheets, leaving ½ inch between each cookie.
- Bake for 12-16 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Repeat steps 9-11 with the remaining dough. This recipe yields approximately 12 dozen cookies!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
350g
Fat
100g
Carbs
43g
