The holiday season has to have some pretty cookies! These cookies have become an annual tradition in my family.
Preheat oven to 350 F (180 C). Beat coconut cream, shortening, and sugar together until creamed (about 2 minutes). Mix in extracts and scrape the sides of bowl then sift in flour, cream of tartar, baking powder, and salt. Mix just until the flour is combined, trying not to overmix. Scrape the dough out of bowl and place on a lightly floured surface. Roll into a ball and flatten into a disc then place it on a large plate and cover with plastic wrap to seal. Chill the dough in the fridge for at least 30 minutes to make it easier to work with.
For colored dough this recipe uses 1/2 cocoa, 2 tablespoons red beet powder, or a few drops of desired food coloring. However, if making the chckerboards, candy canes, or slice and bakes, you will want to divide the dough into sections and only add a fraction of cocoa or coloring. You can do it by dividing the recipe or simply by eye. Feel free to leave a question in the comments.
*If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.