Sugar Cookies adapted from A Beautiful Mess

3/4 cup unsalted butter (softened)
3/4 cup sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
Strawberry emulco

To make cookies

Cream together the butter and sugar in the bowl of a stand mixer for 3 minutes. Scrape sides and add in vanilla and egg. Mix until combined.

Add flour and baking powder to the bowl. Stir in flour and salt until just combined.

Divide dough into 2:1:1 ratio. Add strawberry emulco as 2 different amounts into the dough – 2(light pink): 1(hot pink): 1(plain). 

Turn out onto a floured surface and roll to 1.2cm thick. Slice into 1.2cm x 1.2cm x 20cm strips. 

If the dough starts to warm and soften at any point, freeze for 15 minutes before continuing. Assemble the strips based on reference video (link here). 

When done, freeze the log until completely solid, at least 4 hours. 

Preheat the oven to 350°F (180°C). Thaw frozen dough for 15 minutes. Slice into 1.4 inch (0.6cm) thick and bake on parchment paper for 8-10 minutes, until just set. 

Tip: pull the cookies out of the oven just before they start turning brown. If they turn brown, the cookie will be dry instead of soft and chewy. Enjoy!