2 recipes found
Prep: Trim the stem/spine of the collard leaf – don’t cut it completely off, but just cut it down so that it’s nice and thin and pliable.
Roll: Arrange your fillings on the collard leaf. Fold the ends in and roll from front to back, trying to keep everything in there nice and tight. Watch video for a visual example.
Peanut Sauce: Run all the ingredients through a blender or food processor. Voila!
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.
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.
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.
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.
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.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
Cut dough log in half lengthwise; cut each half into ¼-inch slices. Place slices spaced 1 inch apart on the prepared baking sheets.
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.
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.