Tie Dyed Cookies

In a small bowl, whisk together the flour, baking soda, and baking powder. Set aside.

In a mixing bowl, cream the butter and sugar together for a few minutes until smooth. Beat in egg and extracts. Gradually add dry ingredients until all flour is incorporated.

Remove dough from bowl and pat into a big ball. Divide into 4 equal portions. Add a different color of food coloring to each portion. Knead until the color is blended in. Wrap in plastic wrap and refrigerate for one hour.

Preheat oven to 375 degrees. Place chilled dough near your work surface. (I used a pastry board and cloth so I didn’t need to cover my work surface to prevent sticking. If you can’t do this and you find that your dough sticks, try sprinkling a little powdered sugar on the surface.)

Pinch a piece of dough from each color and roll each into a small ball. Now, combine all four small balls in your hand and roll them into one bigger ball. On your work surface, roll dough out into a long “snake,” about 12″ long. Starting at one end, begin to make a swirl by rolling it around and around all along the length of the cookie dough. When you reach the end, tuck the end under the cookie.

Transfer to an ungreased cookie sheet. Bake 8 cookies at a time for 7-9 minutes. Cookies will spread a lot and get golden around the edges. Remove from the oven and cool for one minute on the cookie sheet before transferring to a wire rack to cool completely.

Note: there is a small photo tutorial on my blog, if you need it.