Colorful Spiral Cookies
2 cups un-sifted cake flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cups powdered sugar
1/4 cup sugar
2 1/2 sticks unsalted butter
1 tsp vanilla
1/2 tsp strawberry or other flavoring (optional)
1/2 tsp red food coloring or coloring of choice
2 Tbsp un-sifted cake flour
1 1/2 cups multi-colored nonpareil decors
The directions say to use a food processor (which I didn't) to combine the dry ingredients, flour, baking powder, salt and sugars and pulse to mix. Then add the butter in pieces and continue to pulse on and off until the mixture resembles cornmeal. Add the vanilla flavoring and pulse until the dough forms a ball.
Remove the dough from the food processor bowl, and divide in half.
|covered wih sprinkles|
Return one half of the dough back to the food processor bowl and add the flavoring and the food gel or coloring and the extra 2 tablespoons of flour. Pulse until it is the color that you want and the coloring is all mixed in.
Spread your bread board with a good size piece of wax paper and place another piece on top of the dough. Roll this into a rectangle shape of 11 x 8 1/2 inch by 1/8 inch thick.
|I marked my size on the paper, it helped in the rolling|
Process with the other piece of dough and do the same thing leaving the wax paper intack on both colors.
Slide these two pieces of dough onto a cookie sheet and place in the refrigerator until firm. At least 2 hours or up to 3 days.
Peel off the top wax paper off the vanilla dough and then lightly wipe this dough with a little bit of water. This will help both of the layers to stick together. Peel off the top wax paper and flip this onto the vanilla dough. Gently press the two layers together with your fingers. Remove the top wax paper off the colored dough. Then trim the two dough layers the same size. Starting at the long edge start rolling the two dough layers together. The dough is cold so it may tear and if this happens just pinch the dough. As you roll, gently curl the edge with your fingers so you don't get air pockets in the dough. I removed the bottom waxed paper as I was rolling the two together.
In a rimmed baking pan, pour the sprinkles into the pan, gently lift the dough roll and place on top of the sprinkles and roll back and forth until the entire roll is covered with the sprinkles. Wrap the sprinkled dough in plastic wrap and place for at least 4 hours in the refrigerator. When ready to bake then remove and cut in 1/4 inch slices.
You may want to wet your sharp knife with water to help with the cutting. Place the cut slices on your parchment lined baking sheets and bake for 15-17 minutes at 325 degrees. I turned my cookie sheets half way between baking. They are fragile so treat them with care. Allow to cool on the sheet for a bit before moving them to the cooling rack.
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