Med students are on spring break!!!
This means at any given time of the day, I am:
- reading or watching Mad Men…in bed.
- looking at Pinterest…in bed.
- baking (not in bed).
This seems like a perfect life to me. I love it. I do not want to be a doctor anymore. I believe I will become whatever it is that allows me to sleep whenever I want and spend as much quality time as possible with my cool sheets. (Temperature wise. Although they’re also pretty hip.)
When I wasn’t in bed yesterday, I made these rainbow cookies, so you can now make them for St. Patrick’s Day! Ironically, it is raining outside, with no hope of a rainbow appearing. Basically I feel like it has been sunny and 75 degrees for the past month, when we’ve been stuck inside studying, and now it is 50 degrees and raining. So…awesome.
However. This is clearly good weather for staying in bed, which I have been doing 75% of the hours in a day. Plus, these cookies are so bright and happy, it doesn’t matter at all that it’s raining!
Anyways, these cookies. I just used my favorite sugar cookie recipe for thick cookies that hold their shape (great for cut outs). I divided it into 6 portions, added some food coloring, and proceeded with a rolling-layering-rolling technique. Very technical. I hope you’ll make these for your St. Patrick’s Day celebration next weekend, whatever that may entail! Cookies and beer is always a winning combo.
Makes about 2 dozen cookies
1 batch cut-out sugar cookie dough, but don’t chill it yet
red, blue, green, and yellow food coloring
1. Divide the unchilled sugar cookie dough into 6 equal portions, in small bowls or containers.
2. Tint each portion the desired shade, so that you have red, orange, yellow, green, blue, and purple dough (sorry indigo). If you have individual food coloring for all these colors, you are awesome. If not, use your 1st grade knowledge that blue+red = purple and red+yellow = orange. Mix each portion of dough so the color is evenly distributed.
3. Shape each dough portion roughly into a rectangle, and wrap each in plastic wrap. Chill for at least 2 hours or overnight.
4. Start with the red dough. Unwrap the dough and place it in the center of its own plastic wrap. Place another sheet of plastic wrap or wax paper over the dough, then roll it out to roughly a 6×12 inch rectangle. Peel off the top piece of plastic wrap and set the dough aside (still sitting on the plastic wrap).
5. Repeat the rolling process with the orange dough. Take off the top piece of plastic, and flip the dough over so it rests on top of the red dough. Peel off the remaining plastic. Continue repeating this process with each dough color, until you have the purple dough resting on the top of the stack.
6. Place one piece of plastic or wax paper over the top of the stack (you can be reusing plastic wrap here people), and roll the entire stack out to roughly a 12×18 inch rectangle. Peel off the top piece of plastic wrap. With a long side of the rectangle facing you, roll the dough up like cinnamon rolls away from you. You can use the bottom piece of plastic wrap to guide your rolling so the dough doesn’t crack (but if it does, just fill in the hole, as the dough should be pretty soft). Once the dough is rolled up, seal the roll by smoothing the seam out. Wrap the roll in plastic wrap and freeze for 1 hour.
7. Preheat the oven to 350F with racks in the upper middle and lower middle positions. Line 2 baking sheets with parchment paper. Slice the well-chilled (it should be firm) dough roll into 3/8-inch thick slices. If desired, roll the outer edges of each slice in green sprinkles. Place cookies about 1 1/2 inches apart on the baking sheets. Bake for 9-12 minutes, or until cookies are dry (but still soft) on top. Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely. Cookies will keep in an airtight container for 3-4 days.
Recipe for sugar cookies adapted from Big Fat Cookies by Elinor Kilvans; rainbow part from my brain.
Happy early St. Patrick’s day! Thanks for reading, happy baking!