1. Heat oven to 375°F.
2. In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough into 4 pieces. Place pieces of dough into 4 small bowls. Tint 1 bowl blue, 1 bowl pink, 1 bowl purple and 1 bowl yellow by stirring in each food color.
3. On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough rectangle toward center on all sides to make 7x6-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch egg-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets. Sprinkle with sugar. Press any leftover scraps together, and reroll on floured surface to make more cookies.
4. Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Tips: To help transfer your cutout cookie shapes onto the cookie sheet, lightly press the back of the cookie spatula into some flour before sliding it under the cookie dough. Wear food-safe plastic gloves to easily mix food coloring into the cookie dough without staining your hands. Single-use plastic gloves can be found at most large retailers.
- 6 g Total Fat
- 20 mg Cholesterol
- 100 mg Sodium
- 20 mg Potassium
- 21 g Total Carbohydrate
- 0 g Dietary Fiber
- 12 g Sugars
- 1 g Protein
Shop Ingredients
Nutritional Information
- 6 g Total Fat
- 20 mg Cholesterol
- 100 mg Sodium
- 20 mg Potassium
- 21 g Total Carbohydrate
- 0 g Dietary Fiber
- 12 g Sugars
- 1 g Protein
Directions
1. Heat oven to 375°F.
2. In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough into 4 pieces. Place pieces of dough into 4 small bowls. Tint 1 bowl blue, 1 bowl pink, 1 bowl purple and 1 bowl yellow by stirring in each food color.
3. On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough rectangle toward center on all sides to make 7x6-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch egg-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets. Sprinkle with sugar. Press any leftover scraps together, and reroll on floured surface to make more cookies.
4. Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Tips: To help transfer your cutout cookie shapes onto the cookie sheet, lightly press the back of the cookie spatula into some flour before sliding it under the cookie dough. Wear food-safe plastic gloves to easily mix food coloring into the cookie dough without staining your hands. Single-use plastic gloves can be found at most large retailers.