Polka Dot Butter Cookies

Polka Dot Butter Cookies

Prep 180 m
Chill 120 m
Bake 6 - 8 m
Chill or overnight
Bake per batch

Ingredients

Directions

  1. 1 of 9 Mix together flour, baking powder and salt in medium-size bowl.
  2. 2 of 9 Beat butter and sugar on medium-high in bowl 3 minutes, until smooth. Beat in egg and extracts.
  3. 3 of 9 On low, beat flour mixture and milk into butter mixture just until combined. Divide dough into thirds; shape each third into ball. Place a third in clean bowl. Add red color; beat until evenly colored. Shape into disk; wrap in plastic wrap; chill 2 hours or overnight.
  4. 4 of 9 Clean bowl and beaters. Repeat with another third of dough, coloring it green. Shape, refrigerate as above. Repeat with final third of dough, coloring it yellow. Shape, refrigerate.
  5. 5 of 9 Cut green disk into fourths. Return three-quarters of dough to refrigerator. Roll the one-quarter of dough, 1/4 inch thick, between parchment or waxed paper. Remove top sheet. Cut dough into desired shapes with 2-1/2- to 3-1/2-inch cookie cutters. Cut dots out of cookies with 3/4-inch-round cookie or biscuit cutter. Invert whole piece of dough onto nonstick baking sheet. Remove paper. Remove dots to nonstick baking sheet. Remove scraps; wrap; refrigerate along with sheet of cookies and dots.
  6. 6 of 9 Repeat step 5 with red dough. Then repeat step 5 with yellow dough. Keep all unused dough and unbaked cookies and dots on baking sheets refrigerated.
  7. 7 of 9 Interchange dots among holes in different-colored cookies.
  8. 8 of 9 Heat oven to 350 degrees F. Bake cookies 6 to 8 minutes, until edges just begin to brown. Cool cookies on racks.
  9. 9 of 9 Repeat rolling, cutting, baking in steps 5 to 8 using a quarter of dough at a time; then use refrigerated scraps.
Nutrition Information for Polka Dot Butter Cookies
Servings Per Recipe:
Per Serving: 9 g carb., 3 g Fat, total, 12 mg chol., 2 g sat. fat, 0 g fiber, 68 kcal cal., 13 mg sodium, 1 g pro.
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Printed from FamilyCircle.com 09/18/2018