Ingredients
1/2 cup butter, softened1/2 cup confectioners’ sugar1/2 cup sugar1 large egg, room temperature1/3 cup canola oil2-3/4 to 3 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon cream of tartar1/4 teaspoon saltRed and blue paste food coloring1/2 teaspoon each cherry, raspberry and lemon extract
Preparation
Cream butter and sugars until light and fluffy. Add egg and oil, beating well. In another bowl, whisk 2-3/4 cups flour, baking soda, cream of tartar and salt. Gradually beat into creamed mixture, adding flour if needed, until dough forms a ball.
Divide dough into 3 portions. Add red food coloring and cherry extract to one portion. Add blue food coloring and raspberry extract to second portion. Add lemon extract to untinted portion.
Shape each portion into a 10-in.-long block. Place red, white and blue logs side by side. Lightly press blocks together. Wrap and refrigerate until firm, 30 minutes.
Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets. To create ridges, lightly press cookies with a fork. Bake until set, 10-12 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.
