Type what you have

Ingredients

• ✓ food coloring
• water
• vinegar
• egg

Instructions

1. 1 Pour 1 cup water into a 6-quart multi-functional pressure cooker (such as Instant Pot) and place a trivet inside.
2. 2 Set out 4 wide-mouth pint-sized canning jars and place 2 tablespoons vinegar into each one. Add 10 drops of food coloring of desired colors into each jar. Carefully place 2 eggs into each jar and fill with water. Set jars on the trivet.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid.
5. 5 Use tongs to remove the canning jars and drain water carefully. Transfer eggs to an ice bath and let rest for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ food coloring
• butter
• vanilla extract
• creme fraiche
• buttermilk
• egg
• cocoa powder
• sugar
• salt
• baking soda
• baking powder
• all-purpose flour
• lemon zest
• vanilla extract
• white sugar
• creme fraiche
• mascarpone cheese

Instructions

1. 1 Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.
2. 2 Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.

By dkitsuen

Ingredients

• ✓ food coloring
• sugar

Instructions

1. 1 Gather ingredients.
2. 2 Place sugar into a jar with a tight-fitting lid. Drip food coloring onto sugar, close the lid.
3. 3 Shake vigorously until blended and even in color, about 1 minute.

By Sue

Ingredients

• ✓ food coloring
• confectioners' sugar
• milk

Instructions

1. 1 Sift confectioners' sugar into a small bowl to remove lumps.
2. 2 Gradually stir in milk until icing is smooth, but not runny.
3. 3 Add optional color to icing by dividing between small containers, one for each color. Gradually add food coloring until desired shades are reached.

By Alison Hendon

Ingredients

• ✓ food coloring
• almond paste
• confectioners' sugar
• corn syrup

Instructions

1. 1 Break almond paste into small pieces over a medium bowl. Add 1 cup of confectioners' sugar and work it in with your hands until incorporated. It will be crumbly. Add another 3/4 cup of sugar and work it in really well. Pour in corn syrup and work it in until evenly blended. Spread remaining sugar out on a clean work surface and knead dough until smooth and uniform, 3 to 5 minutes. If dough seems too sticky, knead in more sugar. Wrap dough in plastic wrap and refrigerate for about 1 hour. It should have the consistency of modeling dough.
2. 2 Break off small pieces of marzipan to color, kneading in color thoroughly until you arrive at desired color. Then blend colored pieces into larger portions of dough. Dust a work surface and rolling pin with confectioners' sugar. Roll dough out to 1/4-inch thickness. Cut into desired shapes using small cookie cutters to make candies.

By DARLING975

Ingredients

• ✓ food coloring
• confectioners' sugar
• water
• corn syrup

Instructions

1. 1 Stir confectioners' sugar, water, and corn syrup together in a bowl until smooth.
2. 2 Stir in food coloring if desired.

By cyndi

Ingredients

• ✓ food coloring
• marshmallow creme
• water
• vanilla ice cream
• strawberry

Instructions

1. 1 Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color.
2. 2 Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours.
3. 3 Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.

By Sammy Mila

Ingredients

• ✓ food coloring
• water
• sugar
• corn syrup
• almond extract

Instructions

1. 1 Lightly grease a 12x18-inch or larger baking sheet.
2. 2 Combine water, sugar, and corn syrup in a large heavy saucepan; heat over high, stirring constantly with a heat-resistant spoon, until sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat.
3. 3 When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!

By Lisa

Ingredients

• ✓ food coloring
• confectioners' sugar
• milk
• corn syrup
• almond extract

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together confectioners' sugar and milk in a small bowl until smooth.
3. 3 Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
4. 4 Divide into separate bowls, and add food colorings to each to desired intensity.
5. 5 Dip cookies, or paint them with a brush.

By JBS BOX

Ingredients

• ✓ food coloring
• water
• poi
• butter
• egg
• active dry yeast
• sugar
• salt
• all-purpose flour

Instructions

1. 1 Combine water, poi, butter, egg, yeast, and purple food coloring in the bowl of a stand mixer fitted with the dough hook. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Add sugar and salt.
2. 2 Mix on low speed, adding flour gradually, until dough comes together and texture is smooth.
3. 3 Turn dough out onto a floured work surface. Divide into 18 pieces; shape into rolls.
4. 4 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
5. 5 Place rolls on the prepared baking sheet. Cover and let rise until doubled, about 20 minutes.
6. 6 Bake in the preheated oven until bottoms start to brown, about 20 minutes.

By KClark

Ingredients

• ✓ food coloring
• shortening
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Beat shortening in a large bowl until creamy. Gradually mix in confectioners' sugar in small amounts, alternating with 5 tablespoons milk, until smooth. Mix in vanilla and continue to beat until frosting is stiff and glossy, about 5 minutes, adding more milk if needed.
3. 3 Mix in food coloring, separating into smaller bowls if using multiple colors.
4. 4 Spread frosting on cookies or fill piping bags and decorate cookies as desired.

By Kathy Brandt

Ingredients

• ✓ food coloring
• butter
• confectioners' sugar
• vanilla extract
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy.
3. 3 Gradually beat in confectioners' sugar until fully incorporated.
4. 4 Beat in vanilla extract.
5. 5 Add milk and beat for an additional 3 to 4 minutes, adding more confectioners sugar for a stiffer frosting, if desired.
6. 6 Add food coloring, if using, and beat for 30 seconds until smooth or until desired color is reached.
7. 7 Use to frost your favorite cakes and cupcakes.

By xoshadyxo

Ingredients

• ✓ food coloring
• cooking spray
• white sugar
• yellow cake mix
• vanilla frosting
• black licorice whip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2- to 3-quart oven-proof bowl with floured cooking spray. Place sugar into a bowl and stir in black food coloring until desired color is achieved. Set aside.
2. 2 Prepare cake batter according to the package directions. Pour batter into the prepared bowl and bake in the preheated oven until a skewer inserted in the center comes out clean, about 1 hour and 15 minutes. Let cake cool for 15 minutes in the bowl, then invert and let cake cool completely, about 30 more minutes.
3. 3 Once cake is completely cool, trim flat side of cake and place onto a cake board. Trim edges into a ball shape. Spread frosting all over cake. Using a toothpick, draw a pentagon in the center top of the cake. Surround the pentagon with five hexagons. Repeat over entire cake.
4. 4 Cover lines with black licorice cut into 1 1/2-inch pieces. Fill the pentagon shapes with black-colored white sugar.

By tracy

Ingredients

• ✓ food coloring
• cooking spray
• vanilla baking chip
• sweetened condensed milk
• candy cane
• peppermint extract

Instructions

1. 1 Line an 8-inch square baking pan with aluminum foil; spray with nonstick spray and set aside.
2. 2 Combine vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are almost melted; remove from heat and continue to stir until smooth. Stir in candy canes, peppermint extract, and food coloring.
3. 3 Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

By Tina McKellar Musial

Ingredients

• ✓ food coloring
• confectioners' sugar
• almond
• egg white
• brandy
• confectioners sugar

Instructions

1. 1 Combine confectioners' sugar, almonds, egg whites, and brandy in a blender; blend until all ingredients are sticking together and marzipan is formed. Press into a ball, cover in plastic wrap, and chill in the refrigerator for at least 12 hours to get firm. Chill for an additional 6 to 12 hours if marzipan is not hard yet.
2. 2 Remove marzipan from fridge. Coat your hands slightly in confectioners' sugar and knead marzipan for about 1 minute. Separate marzipan into different portions, depending on how many and which fruits you'd like to make, and knead in food coloring to the different portions. To make the different fruits, start with a 1-inch ball of marzipan and give it the shape, details, and texture depending on the fruit you are shaping.

By kinga

Ingredients

• ✓ food coloring
• ✓ food coloring
• ruby cacao wafer
• cream cheese
• marshmallow creme
• rainbow sprinkles
• yellow sprinkle
• graham cracker
• apple

Instructions

1. 1 Place ruby cacao wafers in a microwave-safe bowl. Heat in the microwave in 20 second increments, stirring in between, until completely melted.
2. 2 Combine melted ruby cacao wafers and cream cheese in a bowl. Beat using an electric mixer until completely combined. Spoon into a serving bowl.
3. 3 Divide the marshmallow creme between 2 bowls. Stir in 3 to 5 drops of neon blue food coloring into one bowl and 3 to 5 drops of neon purple food coloring into the second bowl. Mix each until the color is completely blended into the marshmallow creme.
4. 4 Drop one dollop each of blue and purple marshmallow creme on top of the ruby cacao cream cheese. Use a knife to swirl the colors through cream cheese and each other. Add rainbow sprinkles on half of the dip and a stripe of yellow sprinkles to the center. Serve with graham crackers and apple slices.

By fabeveryday

Ingredients

• ✓ food coloring
• confectioners' sugar
• white sugar
• water
• corn syrup
• peppermint oil

Instructions

1. 1 Generously coat a cookie sheet with confectioners' sugar, and set aside.
2. 2 In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
3. 3 Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.

By YVETTE MOORE

Ingredients

• ✓ food coloring
• semi-sweet chocolate chip
• sweetened condensed milk
• vanilla extract
• white confectioners coating
• white chocolate chips
• peppermint extract

Instructions

1. 1 In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
2. 2 In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
3. 3 Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
4. 4 Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

By Eagle brand

Ingredients

• ✓ food coloring
• cooking spray
• white sugar
• corn syrup
• water
• orange extract
• confectioners sugar

Instructions

1. 1 Grease a cookie sheet with cooking spray.
2. 2 Stir white sugar, corn syrup, and water together in a medium heavy-bottomed saucepan. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil.
3. 3 Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
4. 4 Remove from the heat and stir in flavored extract and food coloring. Pour onto the prepared cookie sheet. Dust top with confectioners' sugar.
5. 5 Let cool until hardened, about 15 minutes. Break into about 36 pieces and store in an airtight container.

By Judith Synesael

Ingredients

• ✓ food coloring
• white cake mix
• chocolate cake mix
• brown paste food coloring
• chocolate frosting
• orange candy
• spearmint gumdrop
• gumdrop
• gumdrop
• candy lime slice
• sesame seed

Instructions

1. 1 Preheat oven according to cake mix directions. Butter and flour one 8 inch round and one 9 inch round cake pan and one 2 quart ovenproof bowl 8 inches in diameter.
2. 2 Prepare cake mixes. Pour 1 3/4 cups of the white mix into the 8 inch round cake pan, and the rest into the 2 quart bowl. Pour 1 3/4 cups of the chocolate mix into the 9 inch round pan.
3. 3 Bake 8 inch cake for 25 minutes, 9 inch cake for 20 minutes and bowl cake for 1 hour or until toothpick inserted into centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool completely on racks.
4. 4 In separate small bowls, tint small amounts of vanilla frosting red and yellow, to use as ketchup and mustard. Tint remaining vanilla frosting light brown, using brown and yellow food coloring.
5. 5 For bun bottom, frost the 8 inch cake with light brown frosting.
6. 6 For hamburger patty, spread top and sides of 9 inch chocolate cake with chocolate frosting Lightly press all around sides of cake with folded paper towel, pulling towel straight out to create rough edge of burger. center cake on top of bun bottom.
7. 7 For cheese, arrange orange fruit chews in single layer on microwave-safe plate. Microwave on High 10-15 seconds or until slightly softened. With hands, press and flatten chews together to form 9 inch square. Place on top of hamburger patty. On work surface sprinkled with granulated sugar roll out 5 leaf-shaped gumdrops to 1/8 inch thickness to form 1 large lettuce leaf; repeat rolling with 6 more gumdrops to form another leaf. Arrange over cheese near edges of burger. For tomatoes, roll out red gumdrops individually to 1/8 inch thickness. Arrange over lettuce around burger edges. For onion rings, roll out white gumdrops to 1/8 inch thickness. With round cookie cutters or sharp knife cut out circles; cut 1/4 inch thick rings from circles with small cutters. Re-roll scraps to make additional rings; arrange rings over tomatoes. Arrange fruit-slice candies over onions for pickles. Pipe red and yellow icing around edges of burger for ketchup and mustard.
8. 8 For bun top: If necessary, trim bowl cake so that it will be flat on the bottom when inverted. Invert firm paper plate onto work surface. Center bowl cake, trimmed side down, on top of plate. Starting from the top, spread remaining light brown frosting in lines down sides of cake, turning plate after each section. Sprinkle with sesame seeds. Carefully place on top of the cake.

By Gail

Ingredients

• ✓ food coloring
• all-purpose flour
• baking powder
• sugar
• butter
• egg
• vanilla extract
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2x11-inch butterfly-shaped cake pan.
2. 2 Mix flour and baking powder together in a small bowl.
3. 3 Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs and vanilla extract and mix until well blended. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
4. 4 Divide batter equally into 4 or 5 small cups and add several drops of food coloring to each cup, mixing well to color batter evenly. Layer small amounts of colored batter randomly in the prepared cake pan, using a toothpick to swirl colors gently. Continue until all batter has been added to the pan and colors have been swirled.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By flowerthief

Ingredients

• ✓ food coloring
• water
• pickling lime
• cucumber
• vinegar
• white sugar
• pickling spice
• salt
• celery seed
• clove

Instructions

1. 1 Combine 2 gallons water and pickling lime in a large bowl; add cucumbers and soak, stirring often, for 24 hours.
2. 2 Drain cucumbers; thoroughly rinse under cold water. Fill a large bowl with ice water; add cucumbers and soak for 3 hours. Drain.
3. 3 Pour cold vinegar into a large pot; stir in sugar, pickling spice, salt, celery seeds, cloves, and food coloring until dissolved. Add cucumbers; set aside, 8 hours to overnight.
4. 4 Bring cucumber mixture to a boil; remove pot from the heat.
5. 5 Inspect 11 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack cucumber mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
8. 8 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By ED

Ingredients

• ✓ food coloring
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• heavy cream
• salt
• confectioners' sugar
• lemon juice

Instructions

1. 1 Gather the ingredients.
2. 2 Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until well mixed. Sift together flour, baking powder, and salt and stir into the creamed butter mixture alternately with the heavy cream until dough is evenly mixed. Chill dough in refrigerator, 2 to 3 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Roll cookie dough on a floured work surface. Cut dough into strips about 2 1/2 inches long and about as thick as a pencil, forming one end into a point. Arrange "pencils" on the prepared baking sheet.
4. 4 Bake in the preheated oven until lightly browned, 12 to 14minutes. Transfer parchment paper with cookies to a wire rack to cool completely.
5. 5 Mix enough confectioners' sugar and lemon juice together in a bowl to form a thick icing. Divide icing among several small bowls and mix different colors of food coloring into each bowl.
6. 6 Decorate "pencil" cookies with colored icing so they look like colored pencils. Allow icing to dry completely.

By Barbara Sauermann

Ingredients

• ✓ food coloring
• butter
• shortening
• cream cheese
• sugar
• salt
• egg
• almond extract
• all-purpose flour
• silver candy decorating dragee

Instructions

1. 1 Combine butter, shortening, and cream cheese in a large bowl. Beat using an electric mixer until smooth. Add sugar and salt; beat until combined. Beat in egg and almond extract until well mixed. Gradually add flour, blending until dough is combined.
2. 2 Form dough into a ball with your hands. Stretch into a log shape and divide into 6 portions or 1 per each color you plan to use.
3. 3 Center 1 portion of dough on a large piece of plastic wrap. Poke a well into the center with your thumb. Add 3 drops food coloring into the well; fold dough over the coloring. Seal with the plastic wrap and knead food coloring into the dough, adding more food coloring if needed. Tint each remaining dough ball with a different color.
4. 4 Wrap and chill tinted dough in the refrigerator, about 1 hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
6. 6 Divide each tinted dough ball into 8 equal pieces. Refrigerating the rest while you work, roll 1 piece out into a 6-inch rope over a waxed paper-lined or lightly floured surface. Repeat with remaining dough pieces, stacking 1 rope of each color into a pile to make 8 multicolored piles.
7. 7 Gently press the ropes of 1 pile together and use your hands to roll the large multicolored 'rope' until round and smooth. Lengthen to 10 or 12 inches if desired. Cut in half. Use your hands to gently twist and roll both ends of each half in different directions. Use your imagination to coil rope pieces into the shape of unicorn poop. Repeat with remaining dough.
8. 8 Press silver candy dragées into dough pieces. Place cookies on the prepared baking sheet.
9. 9 Bake in the preheated oven until cookies are set and bottoms are light brown, 8 to 10 minutes; they will not spread very far. Cool on a wire rack.

By BigPapaBear

Ingredients

• ✓ food coloring
• all-purpose flour
• salt
• sugar
• butter
• egg
• vanilla extract
• almond extract
• vanilla frosting
• brown sugar

Instructions

1. 1 Combine flour and salt in a medium bowl; set aside. Beat sugar and butter together in a separate large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla, and almond extract until well combined. Gradually add flour mixture, beating on low speed until well blended.
2. 2 Divide dough into 10 equal pieces. Combine 4 pieces with red food coloring in a small bowl until smooth. Combine 3 pieces with green food coloring in a separate small bowl until smooth. Combine 2 pieces with yellow food coloring in a separate small bowl until smooth. Combine remaining 1 piece with blue food coloring in a separate small bowl until smooth. Wrap each colored dough in plastic wrap; refrigerate for 30 minutes.
3. 3 Shape blue dough into an 8-inch log. Roll yellow dough into an 8x3-inch rectangle; place on waxed paper. Place blue dough log in center of yellow rectangle and fold yellow edges around blue log, pinching to seal. Roll to form a smooth log.
4. 4 Roll green dough into an 8x5-inch rectangle; place on waxed paper. Place yellow dough log in center of green rectangle and fold green edges around yellow log, pinching to seal. Roll to form a smooth log.
5. 5 Roll red dough into an 8x7-inch rectangle; place on waxed paper. Place green dough log in center of red rectangle and fold red edges around green log, pinching to seal. Roll to form a smooth log. Wrap in plastic wrap; refrigerate 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
7. 7 Cut dough log in half lengthwise; cut each half into ¼-inch slices. Place slices spaced 1 inch apart on the prepared baking sheets.
8. 8 Bake in the preheated oven for 8 to 12 minutes; do not brown. Cool on the baking sheets for 1 minute, then transfer cookies to wire racks to cool completely.
9. 9 Pipe a small amount of vanilla frosting onto bottom corner of each cookie to resemble a cloud; sprinkle with yellow sugar. Set aside until frosting is set.

By Debi R

Ingredients

• ✓ food coloring
• butter
• cream cheese
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• lollipop stick

Instructions

1. 1 In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
2. 2 In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.
4. 4 Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

By Terri

Ingredients

• ✓ food coloring
• parchment paper
• butter
• granulated sugar
• baking powder
• salt
• egg
• milk
• vanilla
• all-purpose flour
• vanilla frosting

Instructions

1. 1 Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
2. 2 Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.
3. 3 Roll half the dough at a time between two sheets of parchment paper to 1/8- to 1/4-inch thickness. Using a 2 1/2-inch heart-shape cookie cutter, cut out cookie shapes, re rolling dough as needed until all the dough is cut out. Place shapes 1 inch apart on prepared cookie sheets.
4. 4 Bake 6 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer the parchment paper with baked cookies to wire racks and let cool. Once cooled, slide the parchment paper onto a work surface.
5. 5 Tint frosting as desired with food coloring. Frost cookies with one color and use another color to pipe a message over the frosted cookies.

By Reynolds KitchensR

Ingredients

• ✓ food coloring
• all-purpose flour
• cocoa powder
• baking powder
• red pepper
• salt
• white sugar
• sour cream
• butter
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Whisk flour, cocoa powder, baking powder, ground red pepper, and salt together in a bowl.
3. 3 Beat sugar, sour cream, butter, eggs, red food coloring, and vanilla together in a bowl. Add flour mixture to sour cream mixture and stir to combine. Pour batter into prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, 30 to 35 minutes. Cool in the pan before slicing.

By diannapop

Ingredients

• ✓ food coloring
• cooking spray
• brown sugar
• butter
• cinnamon
• crescent roll dough
• powdered sugar
• milk
• green food coloring
• yellow food coloring
• colored sugar
• festive sprinkles

Instructions

1. 1 Preheat the oven to 360 degrees F (182 degrees C). Spray the air fryer basket with cooking spray.
2. 2 Stir brown sugar, butter, and cinnamon together in a small bowl until smooth.
3. 3 Remove crescent roll dough from the can and separate into 4 rectangles. Press the seams together tightly to seal the dough.
4. 4 Spread butter mixture evenly over each rectangle, not going all the way to the edges. Start at the bottom of each long edge and roll tightly into a 10-inch log, sealing any open seams. Bring the ends of each roll together to form an oval shape, making sure you press tightly to seal so the filling doesn't ooze out in the air fryer and burn.
5. 5 Place one or two at a time in the prepared air fryer basket without overcrowding.
6. 6 Air-fry in the preheated air fryer for 5 minutes per batch. Remove to a wire rack and cool.
7. 7 Meanwhile, whisk powdered sugar and milk together until smooth. Divide mixture among 3 bowls. Add food coloring to each bowl.
8. 8 Drizzle icing over each cooled cake and decorate with sugar or sprinkles. Let icing dry before serving, about 10 minutes.

By Nicole McLaughlin

Ingredients

• ✓ food coloring
• all-purpose flour
• white sugar
• salt
• butter
• rum extract
• almond extract
• water
• confectioners' sugar
• milk
• milk
• edible glitter

Instructions

1. 1 Whisk together flour, white sugar, and salt in a large bowl; cut in butter with a pastry cutter until the mixture resembles coarse crumbs.
2. 2 Stir rum extract, almond extract, and water together in a small bowl. Stir into flour mixture, a little bit at a time, until mixture holds together in a ball when you squeeze it.
3. 3 Place dough on a floured work surface and sprinkle with flour; roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Bake cookies in the preheated oven just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.
6. 6 To make the frosting: Whisk confectioners' sugar, 2 tablespoons milk and 2 teaspoons milk together in a bowl until smooth. If desired, divide frosting into small bowls and tint each to desired shade with food coloring.
7. 7 Frost cooled cookies. Sprinkle with edible glitter before frosting sets.

By HANNER