SOUR SWIRLS

Directions

• Remove dough from waxed paper.
• Divide dough in half and put in separate bowls. Let dough stand for 15 minutes.
• Add blue raspberry gelatin and blue food coloring to dough in one bowl.
• Add strawberry gelatin and red food coloring in the other bowl.
• Beat doughs separately at medium speed with electric mixer until well blended and evenly colored.
• Wrap doughs separately in plastic wrap and refrigerate 1 hour.
• 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.
• Refrigerate both rectangles for 10 minutes.
• Flip blue rectangle dough onto the red rectangle dough.
• Remove the waxed paper from the blue dough.
• Starting on the long side, roll into a tight log, remove the waxed paper from the red dough as you roll.
• Wrap in plastic wrap and freeze for 30 minutes.
• *Preheat oven to 350.F (175.C) and grease cookie sheets.
• Cut log into 1/4-inch (6.5 cm) slices and place on prepared cookie sheets.
• Bake 8 to 10 minutes or until cookies are firm but not browned.
• Cool on cookies sheets for 2 minutes and then move to a wire rack to cool completely.