2 1/4 cups (560 ml) unbleached all-purpose flour

1/2 teaspoon (2.5 ml) baking powder

3/4 cup (180 ml) unsalted butter, softened

1 cup (250 ml) sugar

1 egg

1 teaspoon (5 ml) vanilla extract

Red food colouring

Green food colouring

In a bowl, combine the flour and baking powder. Set aside.

In another bowl, cream the butter and sugar until fluffy. Add the egg and vanilla and beat until smooth. Add the dry ingredients and stir with a wooden spoon.

Divide the dough into thirds. Colour a third of the dough with red food colouring and another with green food colouring. Keep one third as is.

Roll out each ball of dough to about ½-cm (1/4-inch) thick sheet on plastic wrap. Stack the sheets of dough on top of each other, removing their plastic wrap every time, keeping the one against the work surface. Even the sheets with a knife. Roll the dough tightly onto itself, pulling on the plastic wrap. Cover tightly and refrigerate for about two hours or until the dough cylinder is firm.

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

Cut half of the roll into ½-cm (1/4-inch) thick slices and place the slices on the baking sheet. With a wooden stick, drill a small hole at one end of each cookie in order to thread a piece of ribbon when baked.

Bake for about 13 minutes or until the bottom of the cookies begin to brown. Let cool.

Bake all the cookies and thread a piece of ribbon to hang them on the Christmas tree.

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