This next week is sure to be filled with lots of bbq's and lots of summer fun. These cookies are perfect for all your Fourth of July parties. They were pretty simple to make and they have a great berry flavor. Impress your guests at your next gathering. You can even switch out the colors and flavors. I found the recipe at The Cooking Photographer. She has a lot of pictures that made the recipe easier for me. I hope everyone has a fantastic holiday!!
Berry Raspberry Icebox Cookies
from The Cooking Photographer
2/3 cup butter, nearly melted and cooled slightly
2 eggs2 pouches (1 lb 1.5 oz) Betty Crocker sugar cookie mix
Red food or icing dye
Blue food or icing dye
1 tablespoon raspberry Jell-O
1 tablespoon berry blue Jell-O
Line an 8x4-inch loaf pan with waxed paper, extending paper over sides of pan.
In a stand mixer beat butter and eggs together. Add the sugar cookie mixes and beat until just combined. Divide the dough into three equal parts and place in bowls. Set one part aside.
Add raspberry Jell-O and red dye for color (You’ll need quite a bit or they’ll be pink) to one part. Knead with your hands in the bowl until the Jell-O is mixed in then pick the dough up and finished kneading folding the dough over with your hands until combined. Repeat with berry blue Jell-O and blue dye.
Divide the doughs in half again to make 6 layers. Pat a red dough into the wax paper lined pan. Press gently with the back of a dry measuring cup to even out the dough. Next, pat the plain dough between your hands to form nearly the size of the pan. Press the plain dough into the pan over the red layer. Repeat with blue, red, white and blue.
Fold the wax paper over the cookie dough and cover with foil. Refrigerate for several hours until firm. Line cookie sheets with parchment paper. Preheat the oven to 375 degrees. Once chilled, dump the dough out into a cutting surface. Remove dough from pan and trim edges. Cut log into ¼” thick slices. Then cut slices in half to form squares.
Place cookies on sheets 1 1/2 inches apart. Freeze sheets for 10 minutes to retain shapes if desired. Bake 8-10 minutes or until cookies are no longer wet looking and are very lightly golden on the sides. Let cookies firm up on the cookie sheets for a couple of minutes then move to a cooling rack.