RED AND GREEN SUGAR SPRINKLES RECIPES

Steps:

• Separate dough into 2 halves. Add red food coloring to one half. Add 1/2 of your cookie dough to a stand mixer and add red food coloring until your mixture reaches your desired color. You can also knead food coloring into dough until completely combined if you do not have a stand mixer.
• Place red cookie dough on parchment paper. Roll red cookie dough to about 1/4 inch thick rectangle. Set aside.
• Place plain cookie dough on parchment paper (or wax paper). Roll plain cookie dough out to about 1/4 inch thick rectangle. Stack cookie dough sheets on top of one another with the parchment on the outside.
• Remove the top parchment and roll over the dough gently with a rolling pin (to help the 2 doughs become one). Begin on one end and roll the cookie dough into a log (removing the remaining paper as you go). If dough is too soft to work with, refrigerate for 30 minutes and then try again.
• Once dough is formed into a log, wrap tightly with plastic wrap and refrigerate for 1 hour.
• Meanwhile: pour sprinkles into a cookie sheet. Unwrap dough and roll into sprinkles. Rewrap and refrigerate 3 hours to overnight.
• Preheat oven to 350ºF.
• Slice cookies and place on cookie sheet about 1 inch apart. Bake according to your sugar cookie directions or until the cookies feel set.
• Allow to cool for 5 minutes on the cookie sheet and then transfer to a cooling rack to cool completely.
• Enjoy!

Steps:

• Heat oven to 400°F. In small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon; set aside. In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon; set aside.
• In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 3/4-inch balls. Roll in sugar-cinnamon mixtures. Place about 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.