Red and White Marbled Cookies

Basic sugar-cookie dough:

1 stick unsalted butter, softened
1-1/2 cups confectioners' sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2-1/2 cups all-purpose flour

In a large bowl, beat together butter and confectioners' sugar using an electric mixer set on medium-high speed. Add eggs, vanilla, and salt and beat until combined. Reduce mixer speed to low, add flour, and mix until dough is smooth. [Can be refrigerated up to 5 days or frozen up to 3 months; if frozen, thaw in fridge before using.]

[For marbling:]

Red food coloring
Coarse white sanding sugar

Divide Basic Sugar-Cookie Dough in half. On a cutting board, tint one half red by kneading in red food coloring, adding 1 drop at a time until desired color is achieved.

Roll each half into a 1-1/4-inch-thick rope. Lay both pieces side by side on cutting board and cross red over white, then white over red until 1 larger, twisted log is formed. Gently knead to smooth out twist and incorporate colors for a marbled effect. Wrap tightly in plastic wrap and chill until firm, about 4 hours.

Preheat oven to 350 degrees F. Roll dough in sanding sugar. Slice into 1/4-inch-thick cookies. Bake on parchment-lined baking sheets until firm and lightly browned, 8 to 10 minutes. Transfer to a wire rack and let cool.

Makes about 36 cookies.

From Country Living magazine, Dec./Jan. 2011, p. 124.