Ease of preparation: Medium
Yield: 24 cookies
Ingredients:
1 ¼ cups (300 ml) butter
1 cup (240 ml) shortening
½ cup (120 ml) sugar
½ cup (120 ml) icing sugar
1 egg, whisked
1 teaspoon (5 ml) vanilla
2 ¾ cups (660 ml) flour
½ tablespoon (7.5 ml) baking powder
½ teaspoon (2.5 ml) baking soda
½ teaspoon (2.5 ml) salt
4 gel food colourings: black, blue, pink, purple
3 natural food extracts: blueberry, strawberry, banana
Silver glitter dust, to decorate
Method:
Let’s get baking!
Preheat oven to 350 F (175 F).
Using a hand mixer, cream butter and shortening with sugar and icing sugar in a bowl. Add egg and vanilla and continue beating at medium speed until thoroughly combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to the butter mixture and continue blending on low speed until thoroughly combined.
Divide dough in half.
To the first half, add black and blue gel food dye and blueberry extract and stir until thoroughly combined.
Divide second half of dough into 3 smaller bowls:
- To one small bowl, add pink food colouring and strawberry extract and stir until thoroughly combined.
- To the second small bowl, add purple food colouring only and stir until thoroughly combined.
- To the third small bowl, add banana flavour extract only and stir until thoroughly combined.
Refrigerate all doughs for 2 hours.
Turn the dark blue dough onto a large piece of parchment paper. Place a second piece of parchment paper on top. Roll dark blue dough into a large rectangle of 1/8-inch (3mm) thickness. Set the blue dough rectangle aside.
Knead each of the pink, purple, and plain doughs separately on a generously-floured surface. Roll each dough into equal size long fat ropes.
Lay all three ropes lengthwise beside each other on a large piece of parchment paper. Place a large piece of parchment paper on top and roll out into a large rainbow rectangle of 1/8-inch (3 mm) thickness.
Remove the parchment paper from the top of the dark blue rectangle. Place the rainbow rectangle on top of the dark blue rectangle. Carefully roll into a large log. Cover the log with parchment paper, shaping and smoothing to remove air bubbles.
Refrigerate for at least 2 hours.
Slice log into ¼- to 1/3-inch (3-8 mm) slices and bake for 12-15 minutes at 325 F (160 C).
Sprinkle with silver glitter dust. Cool on baking sheet for one minute before transferring to a wire rack to cool completely.
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