Very very!

I'm going to make these with my new grandsons next month.

They are perfect. Thanks for posting!

I am actually going to make these.

http://www.sheknows.com/food-and-recipes/articles/958083/cinco-de-mayo-pinata-cookies

What a great idea!

The food coloring must be added to the dough sections by hand and worked in, leading to stains that will last for days.

Layering the doughs so that they do not mix is nearly impossible.

Cutting the dough thinly after freezing is actually impossible.

Using cookie cutters on cookie dough right out of the oven will most certainly lead to serious burns.

There is a massive amount of cookie waste, as what doesn't end up inside the cookie cutter is just irregularly shaped pieces of cookies.

We gave up and didn't even try to cut pieces off the middle cookie, make icing, add m&m's and stick all together.

The cookies are very shortbread like and not terrible, but one must truly love torture to pursue this project.

I couldn't bear to even serve them at the party for which they were intended.

They look so cute. But it does seem like a lot of effort.

and they ARE delicious and very pretty. However, for someone whose hands are hotter than average, they are a pain to handle. And the recipe makes 50!

These only get made on a very special occasion.

I think the recipe may have come from this group.

http://www.epicurious.com/recipes/food/views/glittering-lemon-sandwich-cookies-350932

Are they really pretty easy to make?

I've got 7 and 10 year olds right now and we need to make up for the piñata cookie disaster.

make sure to roll the balls only a little bigger than a marble. When they say scant teaspoon, they mean it! (Otherwise you get golf balls, lol! Don't ask me how I know)

I used bright pink and blue sanding sugars and then one mixed color sanding sugar. They are a "fun" cookie to eat and even better if you like lemon which I do. They look cute in a little box lined with paper. I didn't use tins.

0. First, choose a butter cookie recipe with no leavening.

1. Wear gloves while mixing the food coloring.

2. Roll the dough layers separately, to a uniform thickness. (Some people have those bands you can put on your rolling pin. I bought two 36" long 1/4" square sticks, cut them into 18" sections, put two sections next to each other and wrapped them in aluminium foil to get two long flat rectangles.) Roll the dough between layers of waxed paper and chill for ~4 hours, then stack the layers.

3. Instead of freezing the layers, chill them overnight, then slice thinly, putting the dough back in the fridge at the first sign of softening. (I'd probably begin by slicing the dough layers into halves or fourths, and immediately sticking some dough back in the fridge.)

4. Instead of baking right away, I'd chill the slices until they were firm, then cut them cold (hence the "no leavening" part), before baking.

5. I'd roll up the scraps and cut them as 45-45-90 triangles, to minimize re-rolling.