Swirled Christmas Cut-Outs
Tint the cookie dough and make festive Christmas cut-out cookies.
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How to make
Combine butter and sugar in bowl; beat at medium speed until creamy. Add egg, orange juice and vanilla; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.
Divide dough into thirds; set aside one-third. Place remaining thirds into separate bowls. Tint dough in bowls, starting with small amount of gel food color, to desired shade of red and green dough, adding additional food color, if necessary.
Shape each dough into ball; flatten to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
Heat oven to 400°F.
Drop tablespoon-size pieces of dough from each color, working with half of each dough color (keeping remaining dough refrigerated), onto lightly floured surface in random pattern with dough touching. Roll out dough pieces to 1/4-inch thickness, forming marbled design. Cut with 2- or 3-inch cookie cutters.
Place 1 inch apart onto ungreased cookie sheets. Sprinkle with coarse grain sugar, if desired. Bake 7-9 minutes or until cookies are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.
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