Recipes and Cooking Red-Plaid Cookies 3.7 (9) 2 Reviews Our adorable checkered cookies add a pop of color to your holiday baking. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 45 mins Chill Time: 3 hrs Bake Time: 8 mins Total Time: 3 hrs 53 mins Servings: 48 Yield: 48 cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened 1 ½ cup sugar 1 ½ teaspoon baking powder ½ teaspoon salt 1 egg 1 teaspoon vanilla 2 ½ cup all-purpose flour Red paste food coloring Directions In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Knead food coloring into one portion of dough. Leave the remaining dough portion plain. Shape each portion of dough into a rectangular log that is 6 inches long and 2 inches wide. Wrap each log in plastic wrap or waxed paper. Chill for at least 2 hours or until dough is very firm. Using a sharp knife, cut each log lengthwise into four slices. (You will have four 6x2-inch pieces from each color of dough.) Stack four dough slices together, alternating colors. (You will have two rectangular logs, each with four layers.) Press dough together to seal layers. Wrap each log in plastic wrap or waxed paper. Chill about 30 minutes or until firm. Cut each layered log lengthwise into four slices. (Each slice will have four layers in alternating colors.) Stack four dough slices together, alternating colors, to create a plaid effect. Trim edges to straighten, as necessary. Wrap each log in plastic wrap or waxed paper. Chill about 30 minutes or until firm. Preheat oven to 350°F. Using a sharp knife, cut logs crosswise into 1/4-inch slices. (If desired, cut slices into desired shapes using 2-inch round cutters.) Place slices 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 84 Calories 4g Fat 11g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 84 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 14mg 5% Sodium 75mg 3% Total Carbohydrate 11g 4% Total Sugars 6g Protein 1g Calcium 11mg 1% Iron 0.3mg 2% Potassium 10mg 0% Folate, total 12.5mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.