Bomb Pop Cookies

Categories: Desserts

Ingredients

• 1/2 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 cup granulated sugar
• 1 large egg, room temp
• 1/3 cup canola oil
• 2 3/4 to 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• Red and blue paste food coloring
• 1/2 tsp each cherry, raspberry and lemon extract

Directions

1. Cream butter and sugars until light and fluffy. Add egg and oil, beating well. In another bowl, whisk 2 3/4 cups flour, baking soda, cream of tartar and salt. Gradually beat into creamed mixture, adding flour if needed, until dough forms a ball.

2. Divide dough into three portions. Add red food coloring and cherry extract to one portion. Add blue food coloring and raspberry to second portion. Add lemon extract to untinted portion.

3. Shape each portion into a 10-inch long log. Place red, white and blue logs side by side. Lightly press together wrap in plastic; refrigerate into firm, 30 minutes.

4. eheat oven to 350. Unwrap and cut dough crosswise into 1/4-inch slices. Place 1 inch apart on parchment paper-lined baking sheet. To create ridges, lightly press the cookies with a fork. Bake until edges just start to brown, 10-12 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.

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