Cat Hat cookies
5 cups all purpose flour
1/2 tsp salt
2 cup unsalted butter, room temperature
1 1/2 cups confectioners sugar
4 large egg yolks
2 tsp pure vanilla extract
1 tsp pure almond extract
1 tsp red liquid food coloring (can use red paste food coloring)
Large Floppy Hat cookie cutter (from cheapcookiecutters.com)
In a bowl, whisk the flour with the salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy. Add the egg yolks and vanilla and almond extracts and beat until combined. Scrape down the sides of the bowl as needed. Add the flour mixture, a little at a time, and beat until you have a smooth dough.
Remove half of the dough from the mixing bowl. Wrap in plastic and put in the refrigerator. To the remaining half add the red food coloring and beat on low speed until well blended. If you find the dough too soft, cover and refrigerate for 30-60 minutes.
Roll out one color into a long rectangle about 3/8 of an inch thick. Cut it into four long strips 4 inches wide. Do the same with the other. Now you are going to stack them: 2 white, 1 red, 1 white, 1 red, 1 white, 2 red. Wrap them in plastic and press them until they form a tall rectangular log. Place the dough in the refrigerator for 5-10 min. to firm.
Preheat oven to 375 degrees F and place rack in center of oven.
Now slice the dough into 1/4 inch slices from top (double red) to bottom (double white). Using the “hat” cookie cutter, cut the striped slabs into hat shapes. Place on parchment paper covered baking sheets.
Bake cookies for about 8 – 10 minutes or until set and the edges of the cookies are just starting to brown. Do not over bake. Remove from oven and let cookies cool completely on baking sheet. Cover and store in an airtight container for about a week. These cookies can be frozen.