SUGAR COOKIE COLOR RECIPES

Steps:

• 1. In a medium bowl, whisk together the flour, salt and baking soda to combine. 2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar on medium speed until pale and fluffy, about 3 minutes. Add the egg and egg yolk, and mix to combine. Add the vanilla and mix to combine. Add the flour mixture and mix until just combined. (Try to not overmix the dough or the cookies will be tough.) 3. In in a food processor or high-speed blender, pulse the freeze-dried berries into a fine powder. 4. Divide the dough in thirds, keeping one third in the mixer bowl and transferring the other two to separate bowls; set aside. To the stand mixer bowl, add the berry powder and mix on medium speed until just combined. Remove the berry dough; wipe out the mixer bowl and repeat with another third of dough and the matcha powder. Wipe out the bowl a final time and repeat with the remaining dough and almond extract. 5. Preheat the oven to 350?F and line three baking sheets with parchment paper. 6. To form the cookies, pinch off a small piece (about a tablespoon) of each dough and lightly press them together, then roll the dough into a ball. Arrange the dough balls between the baking sheets (about 8 per sheet). 7. Bake the cookies one baking sheet at a time, until they are puffed and set but not golden on the edges, 9 to 10 minutes. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Drizzle with the melted chocolate (if using). The cookies will keep in an airtight container at room temperature for 3 days.

Steps:

• Combine butter and sugar in bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.
• Divide dough into thirds; place each portion into separate bowls. Add very small amount of red gel food color to 1 portion; mix well. Add additional red gel for desired color, if necessary. Repeat with remaining dough portions and gel food colors.
• Shape each dough into ball; flatten each ball to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
• Heat oven to 400°F.
• Working with half of each dough color (keeping remaining dough refrigerated), drop tablespoon-size pieces of dough from each color onto well-floured surface in random pattern with dough pieces touching. Roll out dough to 1/4- to 1/8-inch thickness, forming marbled design. Cut with 3-inch leaf-shaped cookie cutters.
• Place cookies, 1 inch apart, onto ungreased cookie sheets. Sprinkle with decorator sugar. Bake 7-9 minutes or until cookies are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.