Recipe Details
Difficulty: Easy
Yield: Approximately 20 cookies
Total Time: 4 hours 20 minutes (including chilling and cooling times)
Active Time: 25 minutes
Nutritional Information Per Serving (1 of 20)
Calories 158 | Total Fat 10 g | Saturated Fat 6 g | Carbohydrates 16 g | Dietary Fiber 0 g | Sugar 5 g | Protein 2 g | Cholesterol 34 mg | Sodium 52 mg
Ingredients
- 2 sticks (8 ounces) unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 large egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- Red and green food coloring
Instructions
- Using an electric mixer set on medium speed, cream together the butter, powdered sugar, granulated sugar, and salt until light and creamy, about 2 minutes. Add the egg and vanilla extract and mix on low speed to blend thoroughly. Gradually add the flour and continue mixing on low until just combined. Divide the dough evenly into three portions. Add about 15 drops of green food coloring to one bowl, 25 drops of red to another, and leave the third plain. Mix each until the colors are well distributed.
- On a clean work surface, spread a large sheet of plastic wrap. Shape the green dough into a long strip about 2 inches wide and 1 inch thick. Layer the plain dough directly on top in an equal strip, then top with the red dough, forming three stacked layers reminiscent of the Italian flag's colors. Wrap the layered dough tightly and place it on its side so the colors align vertically. Refrigerate until firm, at least 3 hours.
- Preheat your oven to 350F (175C).
- Line a baking tray with parchment paper. Remove the plastic wrap from the dough and cut it into slices about 1/4 inch thick. Arrange the cookies on the baking sheet with 1-inch spacing. Bake until the edges begin to show light browning, approximately 15 to 20 minutes. Let the cookies rest for 5 minutes on the tray before transferring to a wire rack to cool completely. Repeat with the remaining dough.
