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Melon kakor

1.8 dl butter
1,8 dl sugar
1 egg
1/2 tsp. vanilla extract
4,7 dl all-purpose flour
1/4 tsp. baking soda
Pinch of salt
Red and green gel food coloring
1/4 cup mini chocolate chips

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and
extract. Combine the flour, salt and baking powder; gradually add to creamed
mixture and mix well.
2. Remove 1 cup of dough; set aside. Add enough red food coloring to tint
remaining dough deep red. Roll into a 6 in. log; wrap in plastic wrap and
refrigerate until firm, about 2 hours.
3. Divide the 1 cup of reserved dough into two pieces. To one piece, add enough
green food coloring to tint dough deep green. Leave remaining dough plain.
Wrap each piece separately in plastic wrap; chill until firm, about 1 hour.
4. On a lightly floured surface, roll white dough into a 6 in. by 6.5 in. rectangle.
Place red dough along short end of rectangle. Roll up and encircle red dough with
white dough; set aside.
5. On a lightly floured surface, roll the green dough into a 6 in by 6.75 in.
rectangle. Place log of red and white dough along the short end of green dough.
Roll up with green dough. Cover tightly with plastic wrap; refrigerate at least 2
hours or until firm
6. Unwrap dough and cut into 1/4 to 1/8 in. slices, and cut slices in half again
into semicircles. Press mini chocolate chips face down into cookies. Place on
baking sheets lined with parchment paper.
7. Bake at 350 for 9-11 minutes or until cookies are firm but not brown. Remove
to wire racks to cool.