Although these cookies may look a bit difficult to make, the secret is really just patience. These ‘butterflies’ are just another variation of the classic pinwheel cookie popularized in the late 1920’s.
I remember my mother making the original version of chocolate/vanilla. Many families have a go-to recipe on hand that’s been passed down for generations. The basic recipe is very adaptable in that you can make them fruity or full of chocolate and nuts. You can also change them up just by switching the flavoring extract you use. For spring, lemon gives a citrusy flavor or use peppermint for holidays and maybe some maple for fall. Of course, almond or vanilla works for almost any occasion.
Another way to vary them is by different colors. Red and white for Canada Day, red and green for Christmas, Black and orange for Halloween or green and white for St Patrick’s Day. I wanted to create a spring inspired treat, so what better way than making some colorful butterfly cookies.
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- 1 1/3 cups flour
- 3 Tbsp cornstarch
- 3/4 tsp salt
- 3/4 cup butter,
- 3/4 cup powdered sugar
- 1 Tbsp milk
- 1 tsp Pure lemon extract
- food coloring gel You will need: red, orange, yellow, green, blue & purple
Ingredients
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- In a bowl, whisk flour, cornstarch & salt. Beat butter & sugar in another bowl until very fluffy, about 4-5 minutes. Add milk & lemon extract & continue to beat for another minute. Sift in half of the flour mixture, then fold in with a spatula until just combined. Repeat with remaining flour mixture. Divide dough into 2 balls; set one ball aside.
- Divide the other ball into 6 pieces. Color each piece in one of the six food colors listed above.
- Sandwich the beige (uncolored) dough between 2 sheets of lightly floured parchment paper & roll out into a 10x12-inch rectangle.
- Roll each colored ball of dough into a sausage shape & line them up on another sheet of lightly floured parchment paper. Make sure to line them up so that the long edges only have one color of dough & the short edges show all 6.
- Gently press together & place another sheet of parchment paper on top. Roll out into a 10x12-inch rectangle. Stack the sheets on a baking sheet & place in the fridge for 30 minutes.
- Remove the top sheet of parchment paper from both sheets of dough & flip the rainbow dough on top. Trim the edges.
- Position the dough with the long edge facing you & roll the dough away into a spiral. Cut the roll in half horizontally; forming 2 rolls. Place the rolls opposite each other, slice in 1/4-inch sections then, using your fingers, squeeze dough together at bottom third to form butterflies. Lay 'butterflies' on a parchment lined baking sheet & place in freezer for about 30 minutes.
- Preheat oven to 325 F.
- Remove cookies from freezer & bake for about 12-14 minutes or until golden. Cool on a wire rack.
- Dust with powdered sugar when cool if you wish.