Ingredients
Dough
- 220 g sugar
- 225 g Butter, room temp, chopped
- 450 g plain flour
- 2 level teaspoons baking powder
- 1 egg
- 2 tsp vanilla
- 2 tsp green or red food colouring
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I'm cooking this todayRecipe's preparation
1. Mill the sugar turbo x 2.
2. Add the remaining ingredients (except for the colour) and blend sp 4/ 20-30 secs.
3. Preheat the oven to 190C
4. Remove dough from refrigerator and gently make a dam in the center of the dough ball. Wearing disposable gloves, carefully pour 2 tsp McCormick Food Color into dam. Carefully knead dough together to disperse food color throughout dough.
5. Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.
6. Bake one sheet at a time in the middle of the oven until puffy, about 10-15 minutes. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
7. Repeat with the gathered scraps and remaining disk until all the dough has been used.
Marbling will appear less pronounced with each subsequent rolling of the dough.
How to:
Tip
This is a great base for any colour cookies you want to make.
E.g: red for St. Valentines or Mother's Day. Easter egg shapes for Easter.
Just remember that re-rolling the scrape will decrease the marbling effect.
I sprinkled mine with a littleshimmer powder after baking, available in most supermarkets in the baking aisle.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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