Author: story of a kitchen (sugar cookie recipe from numerous sources)
Prep time:
Cook time:
Total time:
makes about 40 cookies
Ingredients
1 cup unsalted butter
1 cup sugar
1 large egg
1 teaspoon almond extract
3 cups flour
1 teaspoon baking powder
¼ teaspoon salt
many choices of food coloring -- I used 7, mixing some together
Sprinkles or colored sugar, about 3 ounces (optional)
Instructions
Cream together butter and sugar until light and fluffy.
Add egg and almond extract and mix to combine.
Mix flour, baking powder, and salt in separate bowl,
Add flour mixture in three parts, while mixing. Mix until a smooth ball forms.
Divide the dough into seven equal parts or so, tint each with your choice of color, and roll into long cylinders. The goal is the cylinders are long enough to be thin but still can be handled without too much falling apart.
Randomly choose cylinders to press together, using a little water to help them stick, if needed. Keep adding and rolling into a larger cylinder.
Twist or plait some of small cylinders together, roll, and add for interesting effects.
Roll in sprinkles or colored sugar, if desired, encrusting the outside.
When complete, roll finished cylinder up in parchment and chill in the refrigerator for at least 4 hours. The dough can also be frozen for longer storage.
BAKING: Preheat the oven to 350 degrees F.
Remove dough from fridge (if in freezer, thaw overnight in fridge before slicing) and set up slicing area.
Slice approximately ¾-cm width coins from the cylinder
Bake about 8 minutes, or when cookie has lost its shiny top. Don't brown or overbake. Cool for a few minutes on baking sheet then remove to rack to cool completely. Cookies can be frozen if wrapped tightly. They keep well in an airtight container at room temperature for a few days.
Save your leftover dough, mashed into a loaf pan and frozen. We'll get to a recipe for leftovers in the future.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/confetti-cookies-recipe/