The green and white tie-dye effect gives these classic cookies a modern-retro look, and the red sprinkles add a bit more holiday cheer.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 45 to 50 cookies |
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2/3 cup sugar
- 1/4 teaspoon almond extract
- 1/4 teaspoon pure vanilla extract
- 1 large egg
- 2 1/2 cups all-purpose flour, plus more for dusting (see Cook’s Note)
- 1/4 teaspoon kosher salt
- 1/4 cup red sprinkles
- Green gel food coloring, such as leaf green, for coloring the dough
Instructions
- Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
- Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
- Remove a quarter of the dough (about 1/2 cup) to a flour-dusted surface and reserve. Add the sprinkles to the dough left in the mixer and mix on low until just combined. Remove the dough to a flour-dusted surface and gently fold until it comes together.
- Add the reserved dough back to the mixer bowl and add enough green gel food coloring to color it a vibrant green like a wreath, about 6 drops. Mix on low until the dough is completely green. Remove to a flour-dusted surface and fold with your hands until it comes together.
- Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the green dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer’s instructions. Press the cookies onto an ungreased baking sheet and set aside. Repeat 2 more times in the same pattern with the remaining dough.
- Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.
Nutrition Facts
| Serving Size | 1 of 47.5 servings |
| Calories | 75 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 1 g |
| Cholesterol | 14 mg |
| Sodium | 12 mg |