Sunday, October 4, 2015



Love this recipe, it just says Halloween. Takes several
steps and a little time but so worth it.
(This is an adapted recipe)


2 sticks butter, softened
1 cup granulated sugar
1 large egg
1 tsp. baking powder
1 tsp. vanilla extract
2 1/2 cups all purpose flour
food coloring in yellow and orange
  ( I did not have orange food coloring so I used
     red 3 drops, and yellow 42 drops, yes that number
     is 42, to get the color orange I wanted)

I used my mixer.

 Cream the very soft butter and sugar in large mixing bowl
   until soft and creamy,
 Add egg, baking powder, and vanilla, and mix till creamy.
   One cup at a time, add flour, mixing until incorporated.
   Don't beat it too much, you just want it to come together.
   If too sticky, you can add a little more flour, no more than
   1/4 cup. ( I did not add)
  Remove dough from bowl & onto parchment paper, pat
   into a disk shape, then divide this into 3 equal parts.
 One part wrap up and put into refrigerator. Another part,
   add the yellow coloring and incorporate into dough. Here
   I added a little more flour when needed. Wrap that up and
   put into fridge. Third part, add the red and yellow food
   coloring to make the orange color I wanted. Again add a
   little flour if dough is sticky. Then into fridge. Chill for
   about 30 minutes.
  Once dough is firm, put some parchment paper on the counter.
  Take the orange dough and roll out to 1/2 inch thickness, do
   the yellow next, then the white. Each will be on its on paper.
   On top of the orange dough, place the yellow, then the white
   dough. They are stacked.
  Using a pizza cutter, I trimmed the edges to make it nice and
   straight. Save the dough you have trimmed off.
  Starting on one long side, roll the dough all the way to other
   side and form a log. Wrap in plastic wrap and refrigerate for
   about an hour. Needs to be nice and firm before you cut.

  Preheat oven to 350 degrees F
  Line baking sheets with parchment paper ( 2)

 Remove dough from plastic wrap and cut into 1/2 thick slices.
 I used a long sharp knife. Work quickly but carefully so dough
 doesn't get to warm. Chill for about 5 minutes.

 Bake for 8 minutes. Don't let them get brown around edges.

 Let cool. They freeze well. Buttery good taste.
 I got 30 cookies, plus the few extra from scraps.

Recipe adapted from:

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