An adorable new way to do cutout cookies.
The flavor of these cookies leans classic withvanillanotes accented by a hint of almond.
We kept the color palette pretty classic, too.
Credit:Greg Dupree; Prop Stylist: Ginny Branch; Food Stylist: Emily Neighbors Hall
Another pro tip: Freezing the dough after cutting and before baking is essential.
(It allows you to easily cut out the heart shapes.)
Dont have mittencookie cutters?
you might duplicate this look using any combination of large and small shapes.
Trade out the hearts for stars,Christmas trees, or even simple circles.
Line 2 baking sheets with parchment paper.
Beat in egg, vanilla bean paste, and almond extract until combined, 15 to 30 seconds.
Whisk together flour, baking powder, and salt in a medium bowl until combined.
Turn out Dough onto a clean work surface, and divide in half.
Transfer dough to clean work surface.
Wrap each half in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
Roll red dough between 2 sheets of parchment paper to 1/4-inch thickness.
Repeat process with green dough and 2 more sheets of parchment paper.
Remove top piece of parchment paper.
(Do not remove heart shapes.)
Repeat process with green dough, cutting out same number of mittens and hearts as red dough.
Transfer dough shapes on parchment paper to baking sheets; freeze until firm, about 5 minutes.
Carefully remove heart-shaped cutout from each mitten.
Transfer mitten-shaped cookies to prepared baking sheets, spacing at least 3/4 inch apart.
Press red hearts into holes left in green mittens and green hearts into holes left in red mittens.
Reroll, cut, and chill dough scraps as needed.
Store in an airtight container at room temperature for up to 5 days.
