Ingredients
Equipment
Method
- In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg and extracts. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined.
- Divide the dough in half. Wrap one half in plastic wrap. Add red gel food coloring to the other half and knead until the color is uniform. Wrap the red dough in plastic wrap.
- Refrigerate both dough disks for at least 1 hour until firm. This is a crucial step to prevent spreading.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. Take a 1-tablespoon portion of each color of dough and roll them into 4-5 inch ropes. Place the ropes side-by-side and twist them together.
- Place cookies on the prepared baking sheets. Bake for 9-11 minutes, until the edges are lightly golden. Let cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
Notes
Use gel food coloring for the most vibrant red color without affecting the dough's consistency.
Ensure the dough is well-chilled before rolling to make it easier to handle and to prevent the cookies from spreading too much while baking.
Store in an airtight container at room temperature for up to one week.
Ensure the dough is well-chilled before rolling to make it easier to handle and to prevent the cookies from spreading too much while baking.
Store in an airtight container at room temperature for up to one week.