Marbled Sugar Cookies

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Marbled Sugar CookiesRecipe

Photo: Kat Teutsch; Styling: Jerrie-Joy for Pat Bates and Associates

Beautiful Marbled Sugar Cookies will make a festive addition to your fall table. 

Yields about 20 large (or 40 small) cookies (serving size: 1 large cookie)

Cost per Serving:

$.23

Ingredients

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1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
Red, orange, yellow, green and brown gel food coloring

Preparation

Hands-on: 1 Hours
Total: 2 Hours, 15 Minutes

1. 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.

2. 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 on fresh parchment with remaining dough and colors.

3. 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.

4. Preheat oven to 375°F. 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.

5. Bake cookies until firm, 8 to 12 minutes. Slide entire parchment sheet with cookies onto a wire rack; allow to cool completely. Repeat with remaining dough and chilled scraps, using fresh parchment and combining scraps to create multicolored leaves.

Created date

September 2015

Nutritional Information

Calories 156
Fat 10 g
Satfat 6 g
Protein 2 g
Carbohydrate 16 g
Fiber 0.0 g
Cholesterol 34 mg
Sodium 31 mg