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1
In a large bowl, using an electric mixer on medium-high, cream butter and sugar until fluffy. Add yolk and vanilla, then beat until incorporated. Add flour and salt; mix on low speed until dough forms a ball.
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2
Divide dough into 5 balls. On a lightly floured piece of parchment, add a few drops of food coloring to 1 dough ball. Knead until color is evenly distributed. Repeat on fresh parchment with remaining dough and colors.
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3
Divide each dough ball in half. Combine each half with another color, pressing halves together. Tear a 2-color dough ball into pieces, and press back together several times (to create marbled effect). Repeat with remaining 2-color dough balls. Press each marbled ball into a disk, wrap in plastic and refrigerate until firm, about 30 minutes.
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4
Preheat oven to 375u00b0F. Line a baking sheet with parchment. Remove 1 dough disk from refrigerator. On a well-floured surface, roll dough to 1/8-inch thickness. Cut with leaf-shape cutter. Place cookies 1 inch apart on baking sheet. Use dull side of a paring knife to press veins onto leaves. Wrap and refrigerate scraps.
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5
Bake cookies until firm, 8 to 12 minutes. Slide entire parchment sheet with cookies onto a wire rack; allow to cool completely. Repeat with remaining dough and chilled scraps, using fresh parchment and combining scraps to create multicolored leaves.
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6
This recipe reflects the wreath on our cover. To make this ombre version (pictured), double the recipe and arrange cookies by color.
