- 1 cup (1/2 lb.) butter or margarine, at room temperature
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla or almond extract
- 3 cups all-purpose flour
- 1 large egg yolk
- Food coloring (4 choices)
- calories 163
- caloriesfromfat 45 %
- protein 2 g
- fat 8.2 g
- satfat 4.9 g
- carbohydrate 20 g
- fiber 0.4 g
- sodium 81 mg
- cholesterol 38 mg
How to Make It
Cut butter into chunks and put in a large bowl; add sugar. Beat with a mixer to blend, then beat on high speed until mixture is fluffy.
Add whole egg and vanilla and beat to mix thoroughly.
Add 3 cups flour and beat on low speed until dough is well mixed.
Divide dough in half, shape into balls, and flatten each into a round cake. If desired, wrap dough airtight and chill up to 1 day.
One portion at a time, roll out dough on a floured board to 1/4 inch thick. With flour-dusted cookie cutters (2 to 3 in. wide), cut out cookies.
With a wide spatula, transfer cookies to baking sheets, spacing them at least 1 inch apart.
To make patterns on cookies, if desired, make impressions with a flour-dusted spoon tip or fork tines. Gently brush flour off cookies.
Mix egg yolk with 1/2 teaspoon water to blend. Divide mixture among 4 small bowls. Tint contents of each bowl with a different food coloring, mixing in a drop at a time to get desired intensity.
Using small brushes, paint surface of cookies with colored mixtures.
Bake in a 325° oven until cookies are golden on bottom, about 16 minutes (if using one oven, alternate pan positions after 8 minutes). Cool on pan about 5 minutes, then transfer with a wide spatula to racks to cool.
Serve, or store airtight at once for up to 5 days. Freeze to store longer.
Nutritional analysis per cookie.