- 2 c. All-Purpose Flour
- 1/2 t. Baking Powder
- 1/4 t. Salt
- 2/3 c. Powdered Sugar
- 1/4 c. Granulated Sugar
- 2 1/2 Sticks Unsalted Butter, Cubed
- 1 t. Vanilla Extract
- 1/2 t. Almond Extract
- 1 Tube Gel Food Coloring, Any Color
- 2 Tbsp. All-Purpose Flour
Combine the flour, baking powder, salt and sugars and mix.
Add butter and mix on medium speed until the mixture starts to form a dough.
Add the vanilla and mix until dough forms a ball.
Divide the dough in thirds and return one of the thirds to the mixer. Add the almond extract, food coloring and 2 tablespoons of flour to the processor and process until just incorporated. Repeat with the other color.
Leave one third dough color which will be the white of the cookie
Roll out each portion of dough between sheets of waxed paper into an 8x11-inch rectangle, with ¼-inch thickness.
Stack the dough, leaving in the wax paper, onto a baking sheet and refrigerate until firm, at least 2 hours.
Remove the dough from refrigerator and peel off the top pieces of wax paper from each dough half. Lift one and flip it over onto the other half so that the doughs are touching. Remove the top sheet of wax paper and trim the long edges with a sharp knife so that the sides are straight.
When the dough becomes just pliable, roll the dough beginning with a long end into a log. Gently curl the edge with fingertips and try to avoid creating pockets of air.
Wrap the log in plastic wrap and refrigerate until firm enough to slice, at least 4 hours.
Preheat oven to 325 degrees F. Slice log into ¼-inch-thick discs and bake on parchment-lined baking sheets for 15-17 minutes, or until the cookies are no longer shiny.
Make sure to check out my Christ-Centered Family Night post along with Nativity Scripture Activity and 12 Days of Christmas Service.
Combine the flour, baking powder, salt and sugars and mix.
Add butter and mix on medium speed until the mixture starts to form a dough.
Add the vanilla and mix until dough forms a ball.
Divide the dough in thirds and return one of the thirds to the mixer. Add the almond extract, food coloring and 2 tablespoons of flour to the processor and process until just incorporated. Repeat with the other color.
Leave one third dough color which will be the white of the cookie
Roll out each portion of dough between sheets of waxed paper into an 8x11-inch rectangle, with ¼-inch thickness.
Stack the dough, leaving in the wax paper, onto a baking sheet and refrigerate until firm, at least 2 hours.
Remove the dough from refrigerator and peel off the top pieces of wax paper from each dough half. Lift one and flip it over onto the other half so that the doughs are touching. Remove the top sheet of wax paper and trim the long edges with a sharp knife so that the sides are straight.
When the dough becomes just pliable, roll the dough beginning with a long end into a log. Gently curl the edge with fingertips and try to avoid creating pockets of air.
Wrap the log in plastic wrap and refrigerate until firm enough to slice, at least 4 hours.
Preheat oven to 325 degrees F. Slice log into ¼-inch-thick discs and bake on parchment-lined baking sheets for 15-17 minutes, or until the cookies are no longer shiny.
Make sure to check out my Christ-Centered Family Night post along with Nativity Scripture Activity and 12 Days of Christmas Service.
