Bomb Pop Cookies

• 1/2 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 cup sugar
• 1 large egg, room temperature
• 1/3 cup canola oil
• 2-3/4 to 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• Red and blue paste food coloring
• 1/2 teaspoon each cherry, raspberry and lemon extract

1. Cream butter and sugars until light and fluffy. Add egg and oil, beating well. In another bowl, whisk 2-3/4 cups flour, baking soda, cream of tartar and salt. Gradually beat into creamed mixture, adding flour if needed, until dough forms a ball.
2. Divide dough into 3 portions. Add red food coloring and cherry extract to one portion. Add blue food coloring and raspberry extract to second portion. Add lemon extract to untinted portion.
3. Shape each portion into a 10-in.-long block. Place red, white and blue logs side by side. Lightly press blocks together. Wrap and refrigerate until firm, 30 minutes.
4. Preheat oven to 350u0b0. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined
5. . To create ridges, lightly press cookies with a fork. Bake until set, 10-12 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.

butter, sugar, sugar, egg, canola oil, allpurpose, baking soda, cream of tartar, salt, red, each cherry

Taken from www.tasteofhome.com/recipes/bomb-pop-cookies/ (may not work)