Cookbook author and recipe developer Jake Cohen shared his gorgeous blue, glazed holiday cookies.
Yield: About 2 dozen cookies
Prep time: 30 minutes, plus chilling time
Cook time: 15 minutes
For the dough:
2 sticks (8 ounces) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon almond extract
2 1/2 cups all purpose flour
1 teaspoon kosher salt
1/4 teaspoon baking powder
For the icing:
2 cups confectioners’ sugar
1/4 cup half-and-half
1 tablespoon vodka
1 teaspoon almond extract
1/2 teaspoon kosher salt
Blue food coloring
Directions
For the dough: In the bowl of a stand mixer fitted with the paddle attachment (though this dough can easily be made by hand), cream the butter and sugar until light and fluffy. Add the egg, vanilla extract and almond extract, then mix to incorporate. Add the flour, salt and baking powder, then mix until just combined. Transfer the dough between two sheets of parchment paper, and roll out until 1/4 inch thick. Chill for 1 hour.
Preheat the oven to 350 degrees Fahrenheit, and line two sheet pans with parchment.
Remove the top sheet of parchment from the dough, and cut out cookies using 2 1/2-inch holiday cookie cutters. Carefully transfer to the prepared sheet pans, spacing them 1 inch apart from each other. Re-roll scraps between parchment and chill for 30 minute before repeating.
Bake for 13-15 minutes until the edges are lightly golden. Let cool completely.
Meanwhile, make the icing: In a medium bowl, whisk all glaze ingredients except the food coloring until smooth. Drip a few drops of food coloring on top of glaze, then swirl with the tip of a paring knife for a marbled effect. For more distinct marbling for all the cookies, divide the icing between 2 bowls before swirling in food coloring. (The vodka evaporates as the icing sets, leaving that matte finish, but it isn’t boozy!!)
Dip the cooled cookies into the icing, letting any excess drip off, then place on a wire rack to set for 15 minutes before serving.