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| The accidental cookie |
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
sprinkles
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.
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| 2/3 dough is left plain/vanilla. The other 1/3 cut into 6 equal pieces to color |
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| After chilling, rolled out to equal sized flat rectangular pieces and chilled again |
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| Using an egg wash to stack the dough, then sliced into 6 blocks, and chilled again |
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| This is when I realized I was going to waste a LOT of dough cutting out and using just hearts |
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| So I decided to take the dough, cut CIRCLES and re-use the dough gently to cut MORE until it was ALL used up |
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| And I formed a tie-dyed log to chill yet again |
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| Roll out the plain vanilla dough, and roll up the tie-dyed center log in it |
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| Roll in multi-colored sprinkles and freeze until firm then slice into cookies |
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| Ready to bake - I'm really sick of these cookies by now! |
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| Tie-Dyed sugar free, wheat free cookies!!!! |