Christmas Lights Slice-N-Bake Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Almond extract
  • 2 tsp Baking powder
  • 4 Colors food coloring
  • 1 cup Granulated sugar
  • 1 Sprinkles
  • 1 tsp Vanilla extract

• Dairy

  • 8 oz Butter, unsalted

Found on momlovesbaking.com

Ingredients

• 3 cups (415g) all-purpose flour
• 2 teaspoons (10g) baking powder
• 1 cup (210g) granulated sugar
• 8 ounces (226g) unsalted butter, softened (2 sticks - I used KerryGold)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 4 colors food coloring (I used pink, blue, dark green and leaf green)
• sprinkles

Directions

• In a large bowl, stir together the flour and baking powder. Set aside. Place the butter and sugar in a large bowl. With an electric mixer, beat on medium for 3 minutes. Add egg, vanilla and almond. Mix until combined. With the mixer on low, gradually add the dry ingredients. Mix on medium until a dough forms. Divide dough into thirds. Keep two thirds plain. Use the remaining third for your colors. Divide it into 4 equals pieces of dough. I used dark green, leaf green, pink and blue. I found it easiest to incorporate the color by kneading the dough with my hands.
• Roll out a narrow piece of dark green dough and attach it to a large piece of rolled out pink. Using a 1-inch light bulb cookie cutter, cut as many lights as you can. (See my video for details.) Combine the scraps and roll again. Cut more lights. Repeat with the other colors, but use the dark green for the top part on all the light bulbs. Place them on a parchment lined cookie sheet and refrigerate for 30 minutes. Stack the chilled bulbs together according to color. Press gently together.
• Take the remaining plain dough and divide into thirds. Divide each third into smaller pieces that you roll out into narrow ropes of dough. Place the ropes around the bulbs. You will end up with 3 logs of dough. Or you can do smaller sections, if desired. Roll each log in sprinkles, wrap in plastic and refrigerate for two hours or overnight.
• Once chilled, slice 1/4-inch thick cookies and place on ungreased cookie sheets. Bake at 350°F. for 8-10 minutes. Do not overbake. Let cool. Serve immediately or store covered for up to 1 week. They will also freeze well for longer life.
• Makes about 30 cookies.