*I normally make a double batch and dye one green. If I'm adding food color to an entire batch, I like to add it in with the egg and vanilla. For this recipe, I divided the dough in half and then added coloring after dough had been mixed.
*Update 12-24-17: It's important to measure your flour correctly to insure the proper consistency for pressing the cookies. I use the spoon and sweep method which requires fluffing the flour by stirring it and making sure it’s not compact. Then, it’s lightly spooned into the measuring cup and leveled by scraping the back of a knife, or other straight edge, across the top of the measuring cup. (This is assuming that your measuring cup takes the measurement at the top edge of your measuring cup.) This should yield a cup of flour that weighs approximately 4.25 ounces. Since this recipe uses 3 1/2 cups of flour, an over measurement of one cup gets multiplied 3 and half times yielding much more flour than is required in the recipe.
Recipe source Better Homes and Gardens The Merchant Baker Copyright © 2014