Tie-Dye Sugar Cookies

Directions

• 1

  Beat butter and ½ cup dry mix in a stand mixer with paddle attachment or electric mixer, until fluffy, scraping as needed, about 1 minute.

• 2

  Add egg and remaining mix and mix until well blended, scraping the sides as needed. 

• 3

  Divide dough into 4 equal balls. Tint 3 balls with lemon yellow, fuchsia and blue until you get the desired color.  

• 4

  Meanwhile, preheat oven 350°F. Prepare 2 large-rimmed baking sheets with parchment paper.

• 5

  On a lightly floured work surface or one a piece of parchment, drop about tablespoons of each color dough in a random pattern to make a large rectangle with the pieces touching.   

• 6

  Press down slightly and sprinkle more flour on top or place a 2nd piece of parchment and roll dough out to 1/4" thickness. Place on a large-rimmed baking sheet and chill until firm, about 1 hour.

• 7

  Cut out cookies using 3" cutters of your choice and place them on prepared pans. 

• 8

  Bake in preheated oven, 1 sheet at a time, until golden on the edges, about 12 minutes.

• 9

  Cool cookies on the pan, for about 5 minutes, then transfer to a wire rack to cool completely, for about 15 minutes.