Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Begin by creaming together the unsalted butter and granulated sugar in a mixing bowl until light and fluffy, about 2-3 minutes.
- Add the large egg, almond extract, and vanilla extract, mixing thoroughly until fully combined.
- Gradually add the all-purpose flour, cornstarch, baking powder, and a pinch of fine salt into the wet mixture on low speed.
- Mix until just combined, ensuring no dry flour remains; the dough will be soft.
- Divide the dough into three equal portions; leave one uncolored, and color the other two with red and green gel food coloring.
- Wrap each portion in plastic wrap and chill in the refrigerator for at least 1 hour.
- Once chilled, roll each dough portion into rectangles about ¼ inch thick, stacking in the order of green, uncolored, and red.
- Remove the log and roll it in Christmas sprinkles until fully coated.
- Preheat your oven to 350°F (175°C) and slice the log into 1/3 inch thick rounds.
- Bake for 12-14 minutes until the edges are slightly golden.
- Allow the cookies to cool on the baking sheet for about 15 minutes.
Nutrition
Notes
Store in an airtight container at room temperature for up to 5 days. For best results, chill the dough to prevent excessive spreading.