Ingredients
Equipment
Method
Preparation
- Cream softened unsalted butter and sugar in a large mixing bowl for 2–3 minutes until light and fluffy.
- Add in egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, kosher salt, and baking soda.
- Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.
- Divide the dough into three equal portions.
- Color one portion with red gel food coloring and another with green gel food coloring.
- Knead each portion until colors are fully incorporated.
- Wrap colored dough in plastic wrap and refrigerate for 1 hour.
- Roll each colored dough between two sheets of parchment paper into 7-inch squares.
- Refrigerate the squares for another 15 minutes.
- Stack the red square, green square, and plain dough, then roll into a log.
- Wrap tightly in plastic wrap and freeze for 1 hour.
- Preheat the oven to 350°F (175°C).
- Once firm, slice the log into 1/3-inch thick cookies.
- Roll the edges of each slice in red sanding sugar before baking.
- Bake the cookies for 8 to 10 minutes until set and slightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
Notes
Ensure proper chilling of the dough for better handling and to maintain the swirl pattern.