Four things I'd change next time:
- make three different half batches and mix the coloring into the liquid ingredients
- use only egg whites on the white dough batch
- use more food coloring for the other 2 batches
- and use the loaf pan.
Also it should be know that you should return the brick of dough to the refrigerator in between cooking batches. The last ones are really hard to slice and cut as the dough gets soft. They turned out tasting not to bad to me, a person who doesn't really care for sugar cookies; maybe having no icing helped.
Helen's preschool tries to be extremely politically correct, to the point that I am almost rolling my eyes all the time. Case in point: This celebration was titled "Fall Harvest Celebration" and held on Halloween. They don't celebrate holidays. If you did not want your child to participate they could sit in the office during snack time. I decided just to play it safe and go with candy corn for the cookies - neutral ground. When we got to the preschool it had a picture of a haunted house, and the kids had to go find the letter ghosts. Hmm, last I checked haunted houses and ghost are totally a Halloween thing and have nothing to do with harvesting. Whatever, Helen had fun and thought it was a great day and that is what is important.
Here is my sugar cookie recipe:
2 cups sugar
1 cup melted butter or margarine
1 cup sour cream
4 beaten eggs
1 teaspoon salt
4 teaspoons baking powder
1 teaspoon soda
1 teaspoon vanilla
6-8 cups flour (enough to make a soft dough)
Mix in order given. Chill at least 1 hour. Roll out ¼” thick and cut into shapes. Bake at 375 degrees for 8-10 minutes. Let cool and decorate.