Sour Swirls

Directions

Remove dough from waxed paper.

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Divide dough in half and put in separate bowls. Let dough stand for 15 minutes.

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Add blue raspberry gelatin and blue food coloring to dough in one bowl.

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Add strawberry gelatin and red food coloring in the other bowl.

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Beat doughs separately at medium speed with electric mixer until well blended and evenly colored.

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Wrap doughs separately in plastic wrap and refrigerate 1 hour.

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On a lightly floured waxed paper, roll blue dough to a 6 in.x 10 in. (15 cm x 25 cm) rectangle. Repeat with the red dough.

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Refrigerate both rectangles for 10 minutes.

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Flip blue rectangle dough onto the red rectangle dough.

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Remove the waxed paper from the blue dough.

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Starting on the long side, roll into a tight log, remove the waxed paper from the red dough as you roll.

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Wrap in plastic wrap and freeze for 30 minutes.

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*Preheat oven to 350.F (175.C) and grease cookie sheets.

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Cut log into 1/4-inch (6.5 cm) slices and place on prepared cookie sheets.

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Bake 8 to 10 minutes or until cookies are firm but not browned.

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Cool on cookies sheets for 2 minutes and then move to a wire rack to cool completely.

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