1egg-replacerWe used 1 teaspoon baking powder, 1 Tablespoon vinegar, 1 Tablespoon water; a regular egg will also work
2teaspoonsvanilla extract
3cupsunbleached all-purpose flour
½teaspoonsalt
Yellow food coloring
Red food coloring
⅓cupconfectioners' sugar
Water
Instructions
Cream butter and sugar together with an electric mixer for about 5 minutes until light and fluffy.
Prepare egg replacer in a separate bowl.
Add egg replacer and vanilla to creamed butter mixture and stir to combine.
Add flour and salt to butter mixture and stir to combine.
Divide dough into 3 equal sections.
Make a well in one section and add one to two drops of yellow food coloring. Knead dough until coloring is evenly distributed. Set aside.
Make a well in the second section of dough and add a drop of yellow food coloring and a drop of red food coloring. Knead dough until coloring is evenly distributed. Set aside.
Note that the third section is not colored with food coloring.
Line a 9 x 5 inch bread loaf pan with plastic wrap and lightly spritz with non-stick cooking spray.
Press dough into the loaf pan in layers in the following order: plain, orange, yellow.
Cover and chill for 2 hours in the refrigerator.
Preheat oven to 350 °F.
Turn dough out onto a work surface.
Slice dough in ⅜ inch thick slices (as if you were slicing bread.)
Lay each slice on its side and cut into triangles (see picture above.)
Bake cookies on a parchment-lined baking sheet for 7-9 minutes. Note that the cookies will continue to set after they are removed from the oven and should not be brown when you take them out.
Allow cookies to cool completely.
To make frosting, combine confectioners' sugar with 1 teaspoon of water. If necessary, add small amounts of water or confectioners' sugar until the mixture is a thick glaze.
Dip tips of cookies in the glaze, scraping excess off of the bottom of the cookie.
Allow glaze to set before serving.
Notes
See pictures in post!Yield: About 10 dozen little cookies.Cook time: Watch the cookies closely as they bake to ensure that they aren't overcooked since they are so small. The cooking time will vary if they are cut slightly larger or smaller.To Store: Store cookies in an air tight container at room temperature for about a weekFreeze before cooking: Prepare layered cookie dough as directed. The dough may be cut into triangles before or after freezing. Unbaked cookie dough can be frozen for up to 3 months. Let thaw overnight in the refrigerator, then cut, and bake as directed.Freeze after cooking: Baked cookies can be frozen for up to 1 month, frosted or unfrosted. Allow cookies to cool completely before freezing. Store in a resealable freezer bag. When ready to enjoy some cookies, remove the desired amount and let thaw overnight in the refrigerator or at room temperature.