Saint Patrick’s Day Tie-Dye Cookies

Prepare the dough (this can be started the day before)

1. Combine butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer). Cream the butter and sugar for at least 3 minutes, until light and creamy. Add the eggs, almond and vanilla extracts and beat well until combined.

2. In a separate bowl, combine the flour, salt and baking powder. Whisk well to combine.

3. Add the dry ingredients to the wet ingredients in three additions. Do not overmix. Dump the dough onto a sheet of plastic wrap and form a disc. Refrigerate for at least two hours (or 30 minutes in the freezer).

4. Preheat the oven to 400°F. Prepare sheet pans with parchment paper or silicone baking mats.

5. Roll out the chilled dough on a lightly floured surface to about a ¼-inch thick. Punch out shapes with cookie cutters. I used this triangle cutter set. Place similar size cookies on the same tray and place in the freezer for at least 10 minutes before baking.

6. Bake trays for 5-8 minutes, just until the edges are lightly golden brown. Let cookies sit on the sheet pans for a few minutes before transferring to a cooling rack to cool completely.