TRI-COLOUR COOKIES

This is it what I want to make specially on the occasion of our Independence day. Searched so many recipes but very confused what to make. Finally, tried this cookies with the recipe of checker board cookies.This is the recipe I have been most excited and apprehensive about making this. Typically checker board cookies are made with only 2 colours but as I wanted these cookies for Independence Day, I make a slight change and result is here in front of you all. Very happy with the outcome. 

INGREDIENTS:

½ Cup/ 113 gms Unsalted Butter

1/3 Cup/ 75 gms Sugar

2 teaspoon Vanilla Extract

1 ¼ Cup/ 190 gms All Purpose Flour

METHOD:

STEP 1 – Cream butter and sugar together in a large bowl until well blended for about 2-3 minutes.

STEP 2 – Beat in vanilla extract.

STEP 3 – Gradually add all purpose flour on low speed.

STEP 4 – Knead dough to bring it together. 

Divide the dough into three portions.

STEP 5 - Add few drops of orange colour in one part, few drops of green colour in second portion and keep the third one as it is.

Now mix the colour with the dough. You will get three coloured dough with you.

STEP 6 - Turn into a clean working surface. Shape into a rectangle of 7” by 4 “.  Wrap each dough separately in cling sheet and chill them in refrigerator for 30 minutes.

STEP 7 – Remove from fridge. Remove the cling wrap from each dough.

 STEP 8 – Cut each dough into strips of equal width and keep them aside.

STEP 9 – Now arrange the strips as shown in the picture. First take an orange coloured strip, place white strip beside it and then green coloured. Make sure the alternate colours are stacked.

STEP 10 – Brush water in between the strips to stick the strips.

STEP 11 – Rearrange the strips to form the second layer and repeat for the third layer. [see notes]

STEP 12 – Arrange the strips of all three colours to form a rectangular slab.

STEP 13 – Wrap the slab in cling wrap

and again refrigerate for another 30 minutes.

STEP 14 – Preheat the oven for 10 minutes on 180 degree C.

STEP 15 – Remove the dough from refrigerator. Unwrap the slab

and slice the log into ¼ inch thick slices cross-wise.

STEP 16 – Place the cookies on a baking sheet in a baking tray.

STEP 17 – Bake for 12-13 minutes on 180 degrees C per batch.

STEP 18 -  Remove the baking tray and let cookies cool for 5 minutes before transferring onto a wire rack to cool.

STEP 19 – Transfer cookies on a wire rack and cool them completely. Serve them to your dear once after cooling or store in an air tight container for further use.

NOTES:  *For second layer change the colour of first strip and continue arranging strips.

               *For the third layer again change the colour and arrange the strips so that you can see the different colours in each layer.

               * Here I tried the three coloured pinwheel cookies also with the same dough.

               * Roll the three dough like chapatti. Then arrange them one over the other as shown in the picture. Apply water in between two chapatti.

               * Now roll carefully to form a log and refrigerate for 1/2 an hour.

               * Remove from refrigerator, unwrap the log and cut them into equal size.

Bake them in the same way as I mentioned above.