Using the same technique as lattice pie crust, these sugar cookies are perfect for a Christmas cookie plate. Use the leftover dough to create marbled cookies!
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3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 cup cold Land O Lakes® Butter, cut into chunks
1/8 teaspoon red gel food color
1 large Land O Lakes® Egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon red gel food color
STEP 1
Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
STEP 2
Combine flour, baking powder, and salt in small bowl; set aside.
STEP 3
Place sugar, cold butter, and 1/8 teaspoon red food color into bowl of heavy-duty stand mixer fitted with paddle attachment. Beat at medium speed until well combined. Add egg, vanilla and almond extract; beat until well mixed. Gradually add flour mixture, beating at low speed until just combined.
STEP 4
Knead dough to incorporate crumbs and form a smooth dough. Remove half of dough from bowl. Add 1/4 teaspoon red food color to dough remaining in bowl. Mix just until well combined.
STEP 5
Roll out each section of dough on lightly floured surface into rectangle that is slightly thicker than 1/8-inch. Cut rectangles into 3/4-inch strips. Weave red dough with pink dough, leaving no space in between, to create a basket weave pattern (use same technique as a lattice top pie). Gently press together using rolling pin.
STEP 6
Cut weaved dough using 2 1/2-inch mitten-shaped cookie cutter dipped into flour. Using small metal spatula, place onto prepared cookie sheet. Bake 8-10 minutes or until lightly browned. Cool 2 minutes on cookie sheet; remove to cooling rack.
STEP 7
Use remaining dough to create marbled cookies. Gently press dough together. Roll out to 1/8- to 1/4-inch thickness. Cut with mitten-shaped cookie cutter. Place onto prepared cookie sheets. Bake 8-10 minutes or until lightly browned.