Unicorn Farts (AKA Rainbow Cookies)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
¼ cup and 2 tbsp butter, softened 1 ½ oz cream cheese 1/3 cup sugar 1 tsp egg replacer + 2 tbsp water (or 1 egg)1 tsp vanilla 1 tsp lemon extract½ tbsp lemon juiceZest of ½ lemon2/3 cup flour 1/3 cup coconut flour1/3 cup spelt flour ½ tsp baking powder pinch salt food colouring (pastes are best for bright colours)
In a bowl cream butter, cream cheese and sugar until fluffy.
Add egg replacer, extracts, lemon juice and lemon zest, beat until smooth.
In a medium bowl combine flours, baking powder and salt.
Add to the creamed mixture and stir until a soft dough forms.
Divide dough into 4 and tint each with a different colour.
Wrap in plastic wrap and chill for 2 hours.
Preheat oven to 350F.
Divide dough into 12 portions per colour, and place one of each colour
together per cookie.
Roll the compound of colours into a large snake, then coil into a round.
Place 3" apart on lined or lightly greased baking sheets.
Bake cookies for 10 minutes on the lowest rack of the oven.
Cool and store in an airtight container.
Serving Size: 12 cookies
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Add egg replacer, extracts, lemon juice and lemon zest, beat until smooth.
In a medium bowl combine flours, baking powder and salt.
Add to the creamed mixture and stir until a soft dough forms.
Divide dough into 4 and tint each with a different colour.
Wrap in plastic wrap and chill for 2 hours.
Preheat oven to 350F.
Divide dough into 12 portions per colour, and place one of each colour
together per cookie.
Roll the compound of colours into a large snake, then coil into a round.
Place 3" apart on lined or lightly greased baking sheets.
Bake cookies for 10 minutes on the lowest rack of the oven.
Cool and store in an airtight container.
Serving Size: 12 cookies
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 130.0
- Total Fat: 7.4 g
- Cholesterol: 19.2 mg
- Sodium: 51.9 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 1.7 g
- Protein: 1.8 g
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