Recipe: Tie-dye cookies
Adapted from Diamonds for Dessert
- 2 1/2 cups flour
- 1 cup butter, softened
- 3/4 cup sugar
- 1/2 cup icing sugar
- 2 egg yolks
- 2 tsp vanilla extract
Cream the butter and the two sugars together with a mixer or a large wooden spoon. Mix in vanilla extract. Spit what you have so far into four different bowls. Add a little food colouring (seriously, you don’t even need 1/4 tsp, these dyes are so powerful) to each bowl (see gif image above) and mix until batter is bright and colourful.
Add an equal amount of the remaining flour to each bowl. It will work out to be 1/2 cup + 1 tbsp of flour if you have four different bowls of batter. Mix just until a dough forms and no flour streaks remain.
Press the dough, one colour at a time, into a small, wax-paper lined loaf pan. You should be forming coloured “layers” with the different bowls of batter. The picture of The Cooking Photographer blog (see link above) best illustrates this.
Refrigerate dough in pan for at least one hour. Once the dough is firm, remove from the refrigerator. Slice 1/4″ thick slices from the dough rectangle. Slice the piece in half and place the cookies onto the baking sheets. This is what my dough looked like when I took it out of the fridge.
Cook on parchment paper lined baking sheets at 325°F for about 12 minutes, or until cookies are no longer oily looking on top.
Makes two dozen.
The cookies above are not moldy, regardless of what their unnatural array of colors might indicate.