Ingredients:

  • 225g Unsalted Butter, slightly softened but cool
  • 200g Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 tsp Vanilla Extract
  • 360g All-Purpose Flour
  • 20g Cornstarch
  • 0.5 tsp Salt
  • 2 tsp Gel Food Coloring

Instructions:

  1. In a stand mixer with a paddle attachment, cream the 225g butter and 200g sugar on medium speed until pale and velvety. Do not over-aerate.
  2. Add the egg and vanilla extract to the butter mixture, mixing until just combined.
  3. Sift in the 360g flour, 20g cornstarch, and 0.5 tsp salt. Mix on low speed until the dough begins to clump and feels like soft modeling clay.
  4. Divide the dough into two equal portions. Leave one plain and knead the gel food coloring into the second portion until the color is even.
  5. Roll each portion between two sheets of parchment paper into 9x12 inch rectangles, approximately 1/4 inch thick.
  6. Remove the top parchment layers and flip the colored dough directly onto the plain dough. Peel off the remaining parchment and roll the dough tightly into a log.
  7. Flash-chill the dough log in the freezer for 20 minutes to stabilize the butter molecules.
  8. Preheat oven to 350°F (175°C). Slice the log into 1/4 inch rounds using a sharp non-serrated knife and place on baking sheets.
  9. Bake for 10 minutes until the edges are set but not browned. Cool completely on a wire rack.