Festive Shortbread Cookies

Beat the softened butter with powdered sugar for about 1 minute.

Add the room-temperature egg and beat again until smooth. Stir in a few drops of vanilla extract at the end.

Mix the flour with salt and baking soda.

Combine the dry ingredients with the butter mixture to form a uniform dough.

Divide the dough into 3 portions of 200 g each.

Color two portions: one red, the other green. Leave the third portion plain.

Place the dough pieces in bags and chill in the refrigerator for 1 hour.

Take out the dough and roll out each piece between two sheets of parchment paper to about 18 × 20 cm.

Chill the rolled dough again for another 30 minutes.

Layer the sheets of dough on parchment in this order: red → green → plain.

Cover with a second sheet of parchment and roll out to roughly 20 × 30 cm.

Roll the dough up tightly from the long side into a log.

Chill the log in the refrigerator for at least 1 hour.

Slice the log into cookies about 8 mm thick.

Place the cookies on parchment and bake in a preheated oven at 180°C (350°F) for 10 minutes.