Ingredients
2 sticks unsalted butter, softened, not melted
½ cup granulated sugar
¼ cup powdered sugar
1 egg
½ tsp pure vanilla extract
2¼ cup all-purpose flour
½ tsp baking powder
½ tsp salt
Red and green food coloring
LorAnn Pistachio emulsion
LorAnn Strawberry emulsion
Semisweet chocolate chips
Directions
i. Beat the butter and both sugars together until fluffy
ii. Add the egg and vanilla and mix until incorporated.
iii. Add salt, baking powder and 1 cup of flour with the wet ingredients.
iv. Continue to add the flour to the mixing bowl until incorporated.
v. Divide the dough into two balls, set one ball aside.
vi. Mix red food coloring and Strawberry emulsion into the first half of the dough and green + pistachio emulsion into the second half
vii. Roll out dough so it is flat about 3/8 inch, wrap in plastic, and refrigerate for 3 hours
viii. Heat the oven to 350℉, cut out cookies into leaf shapes and cook for 11 minutes until just brown on the edges
ix. Melt the chocolate then dip the cookies and place chocolate side down on parchment paper
x. Freeze for 10 minutes then remove from the parchment paper
2 sticks unsalted butter, softened, not melted
½ cup granulated sugar
¼ cup powdered sugar
1 egg
½ tsp pure vanilla extract
2¼ cup all-purpose flour
½ tsp baking powder
½ tsp salt
Red and green food coloring
LorAnn Pistachio emulsion
LorAnn Strawberry emulsion
Semisweet chocolate chips
Directions
i. Beat the butter and both sugars together until fluffy
ii. Add the egg and vanilla and mix until incorporated.
iii. Add salt, baking powder and 1 cup of flour with the wet ingredients.
iv. Continue to add the flour to the mixing bowl until incorporated.
v. Divide the dough into two balls, set one ball aside.
vi. Mix red food coloring and Strawberry emulsion into the first half of the dough and green + pistachio emulsion into the second half
vii. Roll out dough so it is flat about 3/8 inch, wrap in plastic, and refrigerate for 3 hours
viii. Heat the oven to 350℉, cut out cookies into leaf shapes and cook for 11 minutes until just brown on the edges
ix. Melt the chocolate then dip the cookies and place chocolate side down on parchment paper
x. Freeze for 10 minutes then remove from the parchment paper
