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Tie-Dye Almond Butter Cookies

February 5, 2017

Just in time for Valentines Day and easy to make and you might have all the ingredients on hand. 

I used Almond extract but you can use Vanilla if you like. I like the Almond flavor with the sugar and butter cookie.

They are so pretty too. 

 

 

 

 

 

 

 

 

 

 

1/2 Cup unsalted butter, softened you can use salted butter just cut the salt to 1/8 teaspoon

1/2 Cup sugar

1 egg

1 teaspoon Almond extract or Vanilla if you like

1/4 teaspoon salt

1/2 teaspoon baking powder

2 Cups all purpose flour

Red or Pink food coloring

 

 

In medium bowl with a hand mixer, beat together the butter and sugar until light and fluffy. Mix in egg and Almond extract then the salt and baking powder. Scrape the bowl down as needed. Gradually mix in flour until dough is combined. 

 

Divide the dough in half and put half of the dough in a clean bowl and set aside. Add a small amount of the red or pink food color to one bowl of dough until you get the desired color, I used my hands to mush it all together. Yes, it does dye your hands a bit but it washes away. 

Make golfball sized portions of each of the doughs and roll into balls. Gently knead all the dough together until you get swirls of color. Do not over work it. 

Shape the dough into a disc and wrap in plastic and chill for 1 hr. 

Preheat oven to 350 degrees and have ready a cookie sheet with parchment paper on it. 

Roll the dough to about 1/4 inch thick on a lightly floured surface. Cut into heart shapes and place on cookie sheet. Now freeze the cookies for 15 minutes. Put the scraps of dough back in the fridge until you are ready for the next batch.

Bake at 350 degrees for 12 minutes. Let the cookies cool in pan for a few minutes before you transfer to a wire rack to cool completely. 

Makes about 2 doz. I used the medium and small heart cookie cutters so I go more. 

This recipe is adapted from RachelBakes.com

 

 

 

 

 

 

 

 

 

 

 

 

 

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