Makes about 5 dozen cookies
|1||package (18 ounces) refrigerated sugar cookie dough|
|3||tablespoons all-purpose flour|
|1/2||teaspoon each lemon, lime and orange extract|
|Yellow, green and orange food coloring|
|Yellow, green and orange decorating sugars|
|1||egg white, lightly beaten|
|Coarse white decorating sugar|
- Let dough stand at room temperature about 15 minutes.
- Combine dough and flour in large bowl; beat until well blended. Divide dough into 3 equal pieces. Add lemon extract and yellow food coloring to 1 dough piece in medium bowl; beat until well blended. Shape lemon dough into 6X1-1/2-inch log; flatten 1 side of log so that log has half-moon shape. Brush rounded side of log with egg white; sprinkle with yellow sugar until evenly coated. Wrap tightly in plastic wrap; freeze 1 hour. Repeat with second piece of dough, lime extract, green food coloring and green sugar. Repeat with remaining piece of dough, orange extract, orange food coloring and orange sugar.
- Preheat oven to 350°F. Lightly grease cookie sheets. Cut logs into 1/4-inch slices; place 2 inches apart on prepared cookie sheets. Sprinkle with coarse white sugar.
- Bake 9 to 11 minutes or until set. Working quickly, score segment lines on hot cookies. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.
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