Instructions

  1. To make the white dough: Beat together the sugar, butter, salt, and vanilla.

  2. Add the flour, stirring to make a cohesive dough. Divide the dough in half, flatten each half into a rectangle that's about 5" x 7", wrap the pieces in plastic, and refrigerate for 2 to 4 hours.

  3. To make the red dough: Beat together the sugar, butter, salt, vanilla, and color.

  4. Add the flour, stirring to make a cohesive dough. Divide the dough in half, flatten each half into a rectangle that's about 5" x 7", wrap the pieces in plastic, and refrigerate for 2 to 4 hours.

  5. To make the glaze: Whisk together the egg white and water until slightly foamy. Refrigerate until ready to use.

  6. To shape the cookies: Place parchment or waxed paper on your work surface and dust it lightly with flour.

  7. Lay one square of white dough on the parchment and roll it into a 12" x 6" rectangle. Brush with the glaze, and set it aside.

  8. Using another piece of parchment or waxed paper, roll one square of red dough slightly smaller than the first; it should be about 11 1/2" x 5 1/2".

  9. Place the smaller piece of red dough on top of the larger piece of white dough, using the parchment to transport.

  10. Starting with a long edge, use the parchment to help you gently roll the stacked dough into a tight log, with no gaps.

  11. Press the edge to seal, then wrap the log in plastic wrap or parchment, and freeze for at least 1 hour.

  12. Repeat with the second red and white pieces of dough.

  13. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

  14. Remove the log from the freezer, unwrap it, and place it on a clean work surface.

  15. Use a sharp knife to gently cut the log into 1/4" to 3/8" slices. Transfer the cookies to the prepared baking sheets.

  16. Bake the cookies for 12 to 14 minutes, or until they feel firm. Remove them from the oven and transfer to a rack to cool.

  17. When cool, store airtight at room temperature for up to a week; freeze for longer storage.

Tips from our Bakers

  • If the log is too hard to slice when it comes out of the freezer, let it thaw and soften for 10 to 15 minutes at room temperature.
  • If the log becomes too soft to handle and slice while you're working with it, let it firm up in the freezer for 10 to 15 minutes.