Categories: Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1 large egg yolk
- 1 tsp. vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp. salt
- Red. orange, yellow, green and brown gel food coloring
Directions
- In a large bowl, using an electric mixer on medium-high, cream butter and sugar until fluffy. Add yolk and vanilla, then beat until incorporated. Add flour and salt; mix on low speed until dough forms a ball.
- Divide dough into 5 balls. On a lightly floured piece of parchment, add a few drops of food coloring to 1 dough ball. Knead until color is evenly distributed. Repeat with remaining dough and colors.
- Divide each dough ball in half. Combine each half with another color, pressing halves together. Tear a 2-color dough ball into pieces, and press back together several times (to create marbled effect). Repeat with remaining 2-color dough balls. Press each marbled ball into a disk, wrap in plastic and refrigerate until firm, about 30 minutes.
- Preheat oven to 375 degrees. Line a baking sheet with parchment. Remove 1 dough disk from refrigerator. On a well-floured surface, roll dough to 1/8 inch thickness. Cut with leaf-shape cutter. Place cookies 1 inch apart on baking sheet. Use dull side of a paring knife to press veins onto leaves. Wrap and refrigerate scraps.
- Bake cookies until firm, 8 to 12 minutes. Slide entire parchment sheet with cookies onto q wire rack; allow to cool completely. Repeat with remaining dough and chilled scraps, using fresh parchment and combining
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scrapes to create multicolored leaves.
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makes about 20 large or 40 small cookies