Swapped-Center Sugar Cookies

A couple of weeks ago I was asked to bring a dessert for our local cub scouts' annual Blue & Gold Banquet. I decided I was going to do something blue and gold...

I started with the recipe for my great-grandma's sugar cookies. Once mixed, I divided the dough into even portions in two bowls, put blue food color in one half, and yellow in the other.
With the first color of dough I used two same-shaped cookie cutters in different sizes, and cut out large stars with small stars cut out of their centers. Then I did it with the other color of dough.Then I swapped the centers and sprinkled each with a little sugar (I also put food color in my sugar, and put it in an emptied spice jar, so it's easy to sprinkle on... I like this better than frosting sugar cookies because it's faster, easier, and not quite so over-the-top sweet, and these cookies are pretty rich already!)
This worked very well with my recipe because the cookies spread a little, so the two colors expanded into each other a bit and stuck together. If your dough does not spread while cooking, this won't work.
Try hearts, circles, or another simple shape where you have cookie cutters of different sizes in the same shape!