Rainbow Sugar Cookies with Natural Colorants

To keep a basic healthy diet, eat the rainbow. These cookies do not count!

1 Cup (2 sticks) Butter (room temp)

1 Egg

1 tsp Vanilla

1 tbsp Water

1 Cup Sugar

1 tsp Baking Powder

3 C Flour

1 tsp Salt

For Color: Beet Root Powder, Turmeric, Spiralina

  1. Mix butter, sugar, vanilla, and water until smooth.
  2. Then add one egg. Mix thoroughly.
  3. In a separate bowl, mix flour, baking powder, and salt.
  4. Slowly add the flour mixture to the butter mixture and knead until smooth.
  5. Separate into 4 separate bowls.
  6. Add 1/2 tsp beet root powder to one, add 1/2 tsp spiralina to another, add 1/2 tsp turmeric to the third, and in the last on add 1/2 tsp beet root and 1/2 tsp turmeric.
  7. Roll the green/blue dough into a long tube shape and set aside.
  8. Roll out the yellow dough with a rolling pin and wrap around the top half of the green dough. Cut off any extra edges.
  9. Repeat with the orange dough and wrap on top of the yellow. Again with the red/pink dough.
  10. Wrap your 1/2 circle rolling parchment paper and place in the fridge for an hour.
  11. After an hour, start to preheat the oven to 350.
  12. Unwrap your dough and place on a cutting board. Cut into 1/4 in slices. Cut the base off the rainbow of to make the bottoms flat.
  13. Place on a parchment lined baking sheet and place in the freezer for 5 minutes (this will help keep the shape)
  14. Bake for 8-10 minutes.
  15. Remove from oven and let them cook on the tray for 5 minutes, then transfer to a cooking rack.

Yield: 24 servings