Spring Butterfly Cookies
Servings
20
Servings
20
Ingredients
Instructions
  1. 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.
  2. Divide the other ball into 6 pieces. Color each piece in one of the six food colors listed above.
  3. Sandwich the beige (uncolored) dough between 2 sheets of lightly floured parchment paper & roll out into a 10×12-inch rectangle.
  4. 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.
  5. Gently press together & place another sheet of parchment paper on top. Roll out into a 10×12-inch rectangle. Stack the sheets on a baking sheet & place in the fridge for 30 minutes.
  6. Remove the top sheet of parchment paper from both sheets of dough & flip the rainbow dough on top. Trim the edges.
  7. 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.
  8. Preheat oven to 325 F.
  9. Remove cookies from freezer & bake for about 12-14 minutes or until golden. Cool on a wire rack.
  10. Dust with powdered sugar when cool if you wish.