Sunshine & Rainbow Sugar Cookies

Something about rainbows makes me smile. It must have something to do with finding them in the most unexpected places. What is something so bright, hopeful, and beautiful doing at the edge of a storm...or on a cookie?

What also makes me smile? Summer weather in the middle of MARCH! Today it was over 80 degrees in Williamsburg...and sadly, I had to spend a majority of it inside at work. But believe me, I took advantage of the warm weather after work, and made time for a nice run in a tank top and shorts. I didn't miss my winter layers at all; also I hadn't realized how much I missed the sun. Not much else can make you feel as alive as sunshine and exercise! Now, if I could just figure out how to dress for this weather (flip flops, bare legs: too early???).

Although they require a couple hours of prep--with coloring, rolling, and firming in the fridge--these mesmerizing cookies are definitely worth the effort! They're flavored with both vanilla and almond extract, making them p-r-e-t-t-y irresistible (for me, at least...and a handful of co-workers). I actually ended up having the last few for breakfast on Monday. I wish I felt guilty.

The recipe makes a large amount of cookies, so I ended up freezing the last 1/3 of the layered dough for later. Slice-and-bake cookie dough is so convenient to have on hand! Now, when/if the sun decides not to shine, rainbows and smiles are only a defrost away :)

Rainbow (Slice and Bake) Sugar Cookies

Recipe from GoodLife Eats

Servings: Dependent on Slicing (~3 dozen)

1 1/2 cup unsalted butter

2 cups sugar

2 whole eggs

2 whole eggs yolks

4 teaspoons vanilla extract

2 teaspoons almond extract

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

• In the bowl of a stand mixer, combine the butter and sugar and beat well, for about 2 minutes. Add the whole eggs and 2 yolks, continuing to mix until combined. Stir in the vanilla extract and vanilla.

• In a medium bowl, combine the flour, salt, and baking powder and whisk until sifted. Add the flour mixture to the butter mixture about 1 cup at a time, stirring with the paddle attachment to incorporate each cup. (Do not over-mix.)

• Divide the dough into six equal portions. Using food coloring, color each layer a color of the rainbow.

• Place dough in individual ziplock bags or saran wrap and refrigerate until firm, about an hour or two. One at a time, roll colors into approximately 6x9 inch rectangles. Refrigerate each layer after rolling, and then add subsequent layers on top in rainbow color order.

• When all layers have been stacked, trim edges for a neat rectangle. Wrap again in saran wrap and freeze until very firm. Slice strips across the 6 inch side about 1/4 inch thick and cut each strip in half. Place cookies on a parchment lined cookie sheet and freeze again (to minimize spreading).

• When you are ready to bake, preheat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-10 minutes. Cool on the cookie sheet for a few minutes before transferring to a wire rack.