Ingredients
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3 cups all-purpose flour, plus more for dusting
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1 tsp baking powder
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1/2 tsp salt
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1 cup (2 sticks) unsalted butter, softened
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1 cup sugar
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1 large egg
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2 tsp vanilla extract
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Red and green food coloring
Steps
1
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using a hand mixer or stand mixer, beat the butter and sugar 2–3 min., until smooth and creamy. Mix in the egg and vanilla. In batches, gradually beat in flour mixture.
2
Remove half of dough from mixing bowl and set aside. To dough in mixing bowl, add about ¼ tsp green food coloring. Mix just until uniform in color. Transfer to a sheet of plastic wrap and form into a disk. Wrap tightly and refrigerate.
3
Wash beaters and mixing bowl. Add remaining dough and about ¾ tsp red food coloring. Mix just until uniform in color. Transfer to another sheet of plastic wrap and form into a disk. Wrap tightly and refrigerate. Chill both pieces of dough 2 hours, until firm.
4
On a lightly floured work surface, break off walnut-size chunks of green dough and scatter evenly. Break off walnut-size chunks of red dough and scatter in between the green dough chunks. Top with a large sheet of wax or parchment paper. With rolling pin, roll to ⅛-inch thickness. Remove paper and, with cookie cutters, cut out shapes. Arrange on a large parchment-lined cookie sheet, spacing 1 inch apart. Chill 30 min. Preheat oven to 350°F.
5
Meanwhile, continue scattering, rolling, and cutting out cookies from remaining dough (carefully reroll dough only 1 time, taking care not to overmix the colors). Bake each sheet of cookies 8–10 min., until edges are set. Cool completely on wire rack. To store, keep in a sealed container at room temperature for up to 1 week.
