These cookies were a beautiful and fun addition to our party spread back when my daughter turned three. They were part of our “Pink & White Garden Party” and were the first item to disappear from the table. They’re a lovely buttery cookie and you can adjust the colouring and flavour to suit your needs. Be sure to read through this entire recipe before setting out to make them as there are a few waiting times required.
Colorful Spiral Cookies
Makes about 3 dozen
2 cups unsifted plain flour
½ t baking powder
¼ t salt
⅔ cup unsifted powdered sugar
¼ cup caster sugar
285 grams unsalted butter
1 t vanilla
½ t strawberry(or other) flavouring
½ t (or more)Rose food colouring
2 T unsifted plain flour
1½ C multi-colored sprinkles, hundreds&thousands, or your choice of sprinkles *
Combine the flour, baking powder, salt and sugars in a food processor (or KitchenAid mixer) and process briefly to mix. Add the butter in pieces; process with on/off bursts until the mixture has the consistency of cornmeal. Add the vanilla and process until the mixture just forms a ball.
Divide the dough into 2 equal portions then return one of the portions to the food processor. Add the strawberry extract, food colouring, and the extra tablespoons of flour to the processor and process until just incorporated. If you are making these in your stand mixer, be sure to not overmix.
Roll out each portion of dough between two sheets of waxed or baking paper. You want to end up with a rectangle about 28 × 20 centimetres by 3 mm thick. Leave the dough between the sheets of paper and slide onto a baking tray. Refrigerate until firm, for at least 2 hours or up to 3 days.
Remove dough pieces from refrigerator. Pour the sprinkles into a shallow rectangular dish (such as a 22 × 32cm pie dish)
Peel off the top sheet of waxed paper from both doughs. Brush the vanilla dough very lightly with water. Using the waxed paper, lift the strawberry dough and flip it onto the vanilla dough so they are stacked one on top of the other. Press gently with your fingertips to seal the two doughs together. Remove the top sheet of waxed paper and trim the edges evenly.
When the dough is just pliable (but still cold), roll the dough up (begin with the long side) like a jellyroll. As you begin to roll, gently curl the edge with your fingertips so you don’t get any air pockets as you roll dough into a log. As you roll, the vanilla portion may want to rip. If this happens, pinch the tears together as they happen and keep rolling.
After forming the dough into a log, throw away the waxed paper. Gently lift the log on top of the sprinkles in the dish and roll until the log is completely coated in sprinkles. Wrap the log in glad wrap and refrigerate until firm enough to slice (from 4 hours to a week, or freeze for up to 2 months; defrost in the refrigerator overnight before slicing).
Heat oven to 160°C. To bake, slice the log into 3 to 6 mm-thick rounds and place on baking paper-lined baking trays for 15 to 17 minutes, until the cookies are no longer shiny on top and the bottoms of the vanilla portion are golden.
* I get my sprinkles from The Pretty Baker and you can select your own colours in bulk here and mix them to the combination of your choice.
Source: adapted from SprinkleBakes