Spring and Vintage Feel Cookies

Add flour, cornstarch, salt, and powdered sugar into the bowl of stand mixer fitted with the paddle attachment. Mix on low speed just until all combined. Add the cubed soft butter while the mixer is still going on low speed; mix until the ingredients resemble cornmeal.

Add the egg and vanilla; mix until dough is cohesive and starts forming a ball.

Transfer the dough onto the kitchen plastic, form flat disc, wrap and refrigerate for 30 minutes. Once the dough has chilled, take it out of the fridge and let sit at room temperature for 5-10 minutes.

Pinch apprx. five separate tablespoons of the dough, and color each with burgundy, red, pink, avocado and white food coloring gels. Roll the remaining (uncolored) dough in between two parchments to prevent sticking (and avoid adding more flour), then place it into the freezer for 5-10 minutes until it hardens a bit. Meanwhile, roll each of the colored dough and cut out desired shapes.

Remove the uncolored dough sheet from the freezer, transfer it onto my perforated or silicone baking mesh mats, if desired (or leave on parchment for baking). Optional: place a stencil over the dough and dab the gold dust; remove the stencil. Arrange your cut-out shapes through the uncolored dough sheet and cover with piece of parchment. Very lightly roll over the parchment to flatten your designs, then cut into squares or rectangles; place the cut-out cookies into the freezer for 5-10 minutes to set.

Preheat oven to 320° F. Bake on middle rack for 12-15 minutes until cookie edges are set. Enjoy!🌸🐰