Tie-Dyed Cookies

The accidental cookie
Strap yourself in for a ride on this recipe.  My goodness.  What a train wreck!

3/4 c butter
1 1/4 c powdered (confectioner's) sugar
1 t vanilla
dash salt
3 egg yolks
2 1/2 c cake flour
food color - gel
egg wash - (1 egg white mixed with 1 t water)

Allow a LOT of time for chilling.  Each step needs to be completely chilled - which is about 2 hours in the refrigerator (although I sped up the process once they were rolled into flat rectangular discs)

My first mistake is that I didn't want to make a full sugar/flour cookie.  I knew my husband wouldn't want to eat it as he prefers a healthier cookie - no flour and no refined white sugar.  So I used my sugar free cookie recipe which I thought would be sturdy enough, but it really wasn't.  The dough is a little softer and stickier then the kind made with flour so it was more difficult to work with.  And when you add the food color, you might need to add a bit more flour to make up for the extra moisture.  I did end up using a couple tablespoons of flour in mine to help with this sticky problem since this dough is worked with a lot.

2/3 dough is left plain/vanilla. The other 1/3 cut into 6 equal pieces to color

After chilling, rolled out to equal sized flat rectangular pieces and chilled again

Using an egg wash to stack the dough, then sliced into 6 blocks, and chilled again

This is when I realized I was going to waste a LOT of dough cutting out and using just hearts

So I decided to take the dough, cut CIRCLES and re-use the dough gently to cut MORE until it was ALL used up

And I formed a tie-dyed log to chill yet again

Roll out the plain vanilla dough, and roll up the tie-dyed center log in it

Roll in multi-colored sprinkles and freeze until firm then slice into cookies

Ready to bake - I'm really sick of these cookies by now!

Tie-Dyed sugar free, wheat free cookies!!!!

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