Red-Plaid Beauties

48
Servings
45m
Prep Time
8m
Cook Time
53m
Ready In

Recipe: #33710

November 12, 2019



"Times do not include chill times"

Original recipe yields 48 servings
OK

Nutritional

  • Serving Size: 1 (15.3 g)
  • Calories 60.6
  • Total Fat - 4.4 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 29 mg
  • Sodium - 72.9 mg
  • Total Carbohydrate - 4.1 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.1 g
  • Protein - 1.2 g
  • Calcium - 11.8 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.

Step 2

Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally.

Step 3

Beat in egg and vanilla until combined.

Step 4

Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Step 5

Divide dough in half. Knead food coloring into one portion of dough. Leave the remaining dough portion plain.

Step 6

Shape each portion of dough into a rectangular log that is 6 inches long and 2 inches wide.

Step 7

Wrap each log in plastic wrap or waxed paper. Chill for at least 2 hours or until dough is very firm. Using a sharp knife, cut each log lengthwise into four slices. (You will have four 6x2-inch pieces from each color of dough.)

Step 8

Stack four dough slices together, alternating colors. (You will have two rectangular logs, each with four layers.) Press dough together to seal layers. Wrap each log in plastic wrap or waxed paper. Chill about 30 minutes or until firm.

Step 9

Cut each layered log lengthwise into four slices. (Each slice will have four layers in alternating colors.) Stack four dough slices together, alternating colors, to create a plaid effect. Trim edges to straighten, as necessary. Wrap each log in plastic wrap or waxed paper.

Step 10

Chill about 30 minutes or until firm.

Step 11

Preheat oven to 350°F.

Step 12

Using a sharp knife, cut logs crosswise into 1/4-inch slices. (If desired, cut slices into desired shapes using 2-inch round cutters.)

Step 13

Place slices 1 inch apart on an ungreased cookie sheet.

Step 14

Bake for 8 to 10 minutes or until edges are firm and bottoms are lightly browned.

Step 15

Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.

Tips & Variations


No special items needed.

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