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Cherry-Chocolate Buffalo Plaid Cookies
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Prep Time:
1 hour
Total Time:
3 hours
Festive and versatile cookies perfect for holiday trays, Santa plates, or gifting. Prep dough one day, then cut, bake, and decorate the next.
Ingredients:
  • 1 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 1/2 teaspoons cherry extract or vanilla
  • 1 egg
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1/8 teaspoon red gel food color
  • 2 tablespoons unsweetened baking cocoa
  • 3 1/2 -inch piece marzipan (from 7 oz package)
  • Decorator frosting and candy decors, if desired
Instructions:
  • In a large bowl, cream together butter and powdered sugar using an electric mixer until well combined. Mix in cherry extract and egg until fully incorporated. Gradually blend in flour on low speed. Split dough in half. Add food coloring to one half and cocoa to the other half. Divide both doughs in half again. Wrap each of the 4 pieces in plastic wrap and refrigerate for at least 30 minutes.
  • Roll out each piece of dough on a floured surface into a 9 1/2x3 1/2-inch rectangle. Trim edges if needed, then cut each rectangle in half. Next, slice each half into six 1/2-inch strips starting from the long side.
  • Create a colorful stack by layering 1 red strip, 1 chocolate strip, and 1 red strip together, then lightly pressing. Brush the top with water. Continue layering with 1 chocolate strip, 1 red strip, and 1 chocolate strip. Repeat this process for a total of 4 layers, brushing each with water. Stack the layers, alternating colors, and press lightly. Repeat with the remaining strips to form another colorful stack. Wrap each stack in plastic wrap and refrigerate for at least 30 minutes but no longer than 2 days.
  • Preheat oven to 350°F. Unwrap dough and trim ends. On a lightly floured surface, slice 1 log into approximately 3/4-inch slices. Using your fingers, gently shape each slice into a 3 1/2x2 1/2-inch rectangle, about 1/4 inch thick. Cut out using a floured 3-inch stocking cookie cutter. Place cutouts on ungreased cookie sheets about 2 inches apart. Repeat with the remaining dough log.
  • Bake the cookies for 6 to 8 minutes until set. Allow them to cool for 5 minutes on the sheets, then transfer to cooling racks. Cool completely for about 15 minutes before enjoying.
  • For the stocking cuffs, slice the marzipan into 1/4-inch slices, then cut each slice in half. Shape each piece into a 2x1-inch rectangle. Gently place each piece on top of the stocking cookie, pressing firmly around the edges to attach it securely. Use frosting to write names on the cuffs or decorate with candy, using a small amount of frosting to stick them on. Allow the cookies to sit until the frosting is firm.

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