Tuesday, December 28, 2010

Red-Plaid Cookies

These were a little tricky. The picture that was on the recipe had circle cookies, and I imagine they were supposed to come out square, but, I guess I didn't do them right... =) I kinda like the rectangular shape though. And, they were yummy! 


  • 1 cup butter, softened - I used unsalted.
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour 
  • Red paste food coloring

1. In a mixer, beat butter on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the sides of bowl occasionally. Beat in egg and vanilla. Beat in the flour.
2. Divide dough in half. Tint one portion of the dough with red food coloring. Knead in coloring until it is well distributed throughout dough. Leave other portion of dough plain. 
3. Shape each dough portion into a rectangular log that is 6 inches long and 2 inches wide. Wrap each log in waxed paper or plastic wrap and chill until dough is very firm (at least 2 hours). With a sharp knife cut each long lengthwise into four slices. (From each color of dough, you will have 4 pieces that are each 6 inches long and 2 inches wide.) 
4. Stack 4 pieces of dough together, alternating colors. (You will have 2 rectangular logs, each with 4 layers.) Press dough together to seal layers. Wrap logs in waxed paper or plastic wrap. Chill for 30 minutes or until firm. 
5. Using a sharp knife, cut each log lengthwise into 4 strips. (Each strip will have 4 layers in alternating colors.) Stack 4 strips of dough together, alternating colors, for a plaid effect. Trim edges to straighten. Wrap the 2 logs in waxed paper or clear plastic wrap and chill 30 minutes until firm.
6. Preheat oven to 350. Cut logs crosswise into 1/4-inch-thick slices. (For round cookies, cut slices into rounds using a 2-inch round cutter.) Place slices 1 inch apart on an ungreased cookie sheet. 
7. Bake in preheated oven 8 to 10 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheet 1 minute. Transfer to a wire rack; cool. Makes 48. 

TO STORE: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. 

Recipe Source: Better Homes & Gardens Christmas Cookies 2003 

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