Bomb Pop Cookies

Name: Bomb Pop Cookies
Ingredients: 1/2 cup butter, softened; 1/2 cup confectioners' sugar; 1/2 cup sugar; 1 large egg, room temperature; 1/3 cup canola oil; 2-3/4 to 3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; Red and blue paste food coloring; 1/2 teaspoon each cherry, raspberry and lemon extract

11 ingredients

5 steps

Ingredients

1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup sugar
1 large egg, room temperature
1/3 cup canola oil
2-3/4 to 3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
Red and blue paste food coloring
1/2 teaspoon 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 3 portions. Add red food coloring and cherry extract to one portion. Add blue food coloring and raspberry extract to second portion. Add lemon extract to untinted portion.
3

Shape each portion into a 10-in.-long block. Place red, white and blue logs side by side. Lightly press blocks together. Wrap and refrigerate until firm, 30 minutes.
4

Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined
5

. To create ridges, lightly press cookies with a fork. Bake until set, 10-12 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.