I’m willing to bet that most of our kitchens will be running at full speed this week. I do quite a lot of baking the week of Christmas, and I always appreciate cookie recipes that are high yield. This recipe makes about 6 dozen cookies and that means there’s plenty to go around!
I probably sound like a broken record, but slice and bake cookies are where it’s at! These are so quick to slice – and the baked cookies are pretty cute too! The most work you’ll do is coloring the dough portions and rolling them into rectangles.
To make things easier, I draw the measurement (8″x 6″) on the parchment paper so I can roll the dough somewhat accurately.
When I first cut the chilled dough into slices I thought they looked wrong; really skinny and not cookie-shaped at all. I was happy to see that they transform during baking. The cookies spread ever-so-slightly and become fat little fingers (perfect for dipping in milk!).
To make the cookie flavors as Neapolitan as the colors, I used almond extract to flavor the red portion of the dough, pistachio flavoring oil (available here and at craft stores) in the neon green dough, and the darker green dough portion is flavored vanilla.
I used Betty Crocker gel food coloring to tint each portion of the dough. If you’re in the US, then it’s very likely you can find it at your local grocery store in the baking aisle. You can also find them for purchase online (here and here).
Tricolor Christmas Slices
- 1 cup unsalted butter softened
- 1 1/2 cups confectioners’ sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon red gel food color
- 1/2 teaspoon almond extract
- 1 teaspoon neon green gel food color
- 2-3 drops pistachio candy flavoring oil I like LorAnn
- 1 teaspoon leaf green gel food color
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Stir the red gel food color and almond extract into one portion. Add neon green food coloring and pistachio oil to the second portion. Add leaf green food coloring to the third portion. Gel food color brands vary in pigment strength, so if your colors are not as vivid as you’d like them to be with 1 teaspoon amount, increase the amount until a vivid color is achieved. If dough is very sticky because of the addition of food color and flavorings, mix in additional flour 1 tablespoon at a time until it loses most of its stickiness.
- Roll each portion between two pieces of waxed paper into an 8-in. x 6-in. rectangle. Remove waxed paper. Place red rectangle on a piece of plastic wrap. Top with the neon green and leaf green rectangles; press together lightly. Wrap with plastic wrap and chill until firm, about 2 hours or overnight.
- Preheat oven to 375°.
- Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/4-in. slices. Place the slices 1 inch apart on ungreased baking sheets.
- Bake for 9-12 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough.
- Package in cookie boxes or cellphane bags tied with holiday ribbon.