Chevron Ornament Cookies Recipe

Chevron Ornament Cookies Recipe
Chevron Ornament Cookies Recipe photo by Taste of Home
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Chevron Ornament Cookies Recipe

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My crispy, buttery cookie is playful and elegant. It’s so much fun to make the chevron pattern in the dough. After it’s rolled out, I like to use an old-fashioned ornament cookie cutter, but try any pretty shape. —Taste of Home, Aria Thornton, Milwaukee, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + freezing Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + freezing Bake: 10 min./batch + cooling

Ingredients

  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 5 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/8 to 1/4 teaspoon paste food coloring

Directions

Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; beat into creamed mixture. Divide dough in half; add desired food coloring to one portion (or different colors to each portion). Shape into two 9x4-in. rectangles 1 in. thick; freeze until firm, about 30 minutes.
Using a sharp knife, cut rectangles crosswise into 1/8-in. slices. Create two new rectangles by stacking alternate-colored slices side by side, brushing water between slices so they adhere. Trim off any uneven dough. Roll portions between two pieces of waxed paper to 1/2-in. thickness; freeze until firm, about 15 minutes.
Preheat oven to 350°. With a sharp knife, cut rectangles diagonally into 1/2-in. slices. To form chevron pattern, turn every other slice upside down, brushing water between slices so they adhere. Roll between sheets of waxed paper to 1/4-in. thickness.
Cut with desired cookie cutters. Place cookies 2 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 1-2 minutes before removing from pans to wire racks to cool completely. Yield: about 2 dozen

Test Kitchen Tips
  • Turn your dough scraps into beautifully marbleized cookies. Just roll together both colors of leftover dough, then cut with your favorite cookie cutters.
  • Put your best side forward by flipping over cookies before placing them on the baking sheet. If the pattern on the bottom side looks sharper, leave them flipped.
  • Originally published as Chevron Ornament Cookies in Cookies & Candies Bookazine 2017

    Nutritional Facts

    1 cookie: 269 calories, 12g fat (7g saturated fat), 46mg cholesterol, 253mg sodium, 37g carbohydrate (17g sugars, 1g fiber), 3g protein.

    • 1-1/2 cups butter, softened
    • 2 cups sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 5 cups all-purpose flour
    • 1-1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1/8 to 1/4 teaspoon paste food coloring
    1. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; beat into creamed mixture. Divide dough in half; add desired food coloring to one portion (or different colors to each portion). Shape into two 9x4-in. rectangles 1 in. thick; freeze until firm, about 30 minutes.
    2. Using a sharp knife, cut rectangles crosswise into 1/8-in. slices. Create two new rectangles by stacking alternate-colored slices side by side, brushing water between slices so they adhere. Trim off any uneven dough. Roll portions between two pieces of waxed paper to 1/2-in. thickness; freeze until firm, about 15 minutes.
    3. Preheat oven to 350°. With a sharp knife, cut rectangles diagonally into 1/2-in. slices. To form chevron pattern, turn every other slice upside down, brushing water between slices so they adhere. Roll between sheets of waxed paper to 1/4-in. thickness.
    4. Cut with desired cookie cutters. Place cookies 2 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 1-2 minutes before removing from pans to wire racks to cool completely. Yield: about 2 dozen

    Test Kitchen Tips
  • Turn your dough scraps into beautifully marbleized cookies. Just roll together both colors of leftover dough, then cut with your favorite cookie cutters.
  • Put your best side forward by flipping over cookies before placing them on the baking sheet. If the pattern on the bottom side looks sharper, leave them flipped.
  • Originally published as Chevron Ornament Cookies in Cookies & Candies Bookazine 2017

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