Chevron Ornament Cookies
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
Total TimePrep: 45 min. + freezing Bake: 10 min./batch + cooling
Makesabout 2 dozen
- 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
- 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.
Test Kitchen Tips
Nutrition Facts1 cookie: 269 calories, 12g fat (7g saturated fat), 46mg cholesterol, 253mg sodium, 37g carbohydrate (17g sugars, 1g fiber), 3g protein.
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