Ingredients: |
Ingredients: 3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
1 cup butter, cold, cut into chunks
⅛ teaspoon red food coloring, gel
1 large egg
1½ teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon red food coloring, gel
|
Directions: |
Directions:Preheat oven to 350°. Line cookie sheet with parchment paper, set aside.
Combine flour, baking powder, and salt and small bowl; set aside.
Place sugar, cool butter, and ⅛ teaspoon red food color into a bowl of heavy duty stand mixer fitted with paddle attachment. Beat at medium speed until well combined. Add eggs, vanilla and almond extract; beat until well mixed. Gradually add flour mixture, beating at low speed until just combined.
Knead dough to incorporate crumbs and form a smooth dough. Remove half of the dough from bowl. Add ¼ teaspoon red food color to dough remaining in bowl. Mix just until well combined.
Roll out each section of dough on lightly floured surface into rectangle that is slightly thicker than ⅛ inch. Cut rectangle into ¾ inch strips. Weave the red dough with pink dough, leaving no space in between, to create basket weave pattern (use same technique as a lattice pie top). Gently pressed together using rolling pin.
Cut weaved dough using a 2½ inch mitten shaped cookie-cutter dipped into flour. Using small metal spatula, place on a prepared cookie sheet. Bake 8-10 minutes or until lightly browned. Cool 2 minutes on cookie sheet; remove to cooling rack.
Using remaining dough to create marbled cookies. Gently press dough together. Roll out to ⅛ to ¼ inch thickness. Cut with the mitten-shaped cookie cutter. Place onto prepared cookie sheet. Bake 8 to 10 minutes or until lightly browned. |
This recipe for Basket Weave Mitten Sugar Cookies is from