Using a hand mixer, beat butter and sugar until light and fluffy. Beat in the eggs and salt. Add milk and vanilla and mix thoroughly. Add flour gradually, beating until smooth.
Divide dough into 3 parts. Colour 2 parts, blending 1/4 tsp. (1 mL) of red colouring into one part and green into the other. The amount of food colouring can be adjusted slightly to make the desired shade.
Wrap each of the 3 balls of dough separately in plastic wrap and refrigerate for about 1 1/2 hours.
On floured parchment paper, one sheet per ball, roll out the dough to 1/4 in. (1/2 cm) thick.
Brush rolled out dough with egg white.
Layer the dough. Over the green dough, lay the plain dough, then the red dough. Gently roll into a log. Wrap log in plastic wrap and place in the freezer for 1 hour.
Preheat oven to 350°F (180°C).
With a chef's knife, slice the log into rounds 1/4 in. to 1/2 in. (1/2 cm to 1 cm) thick. For easy slicing, rinse the blade with hot water and wipe dry.
Line baking sheet with parchment paper. Place cookies on lined baking sheet and bake until set but not browned, about 10 minutes.
Leave 4 - 5 minutes on the sheet then transfer to a rack to cool completely.
Tip: For this recipe, use the flat beater or dough hook, not the wire whisk. Overbeating a butter-based dough with a whisk melts the butter, making the dough sticky. Refrigerating the dough before rolling it out is absolutely necessary.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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