were the very last things I baked with Chelsea before she went back to school in the fall. They were made in an attempt to ward off all the sad feelings I know we were both having in anticipation of her leaving. I was looking for a recipe that screamed “HAPPY” and really, what’s happier than a trayful of this?
And it worked – kind of. I get both happy and sad when I look at these pictures – but mostly happy. Happy that I get to spend such quality time with my girl when she’s home. Happy that she still WANTS to spend time with me. Happy that she’s mine.
So, as requested, here’s the recipe.
Note: this recipe was a bit more challenging than I anticipated. The dough was much softer than expected so make sure it’s properly chilled before working with it. And don’t be discouraged if the spirals aren’t perfect. I was hoping for a batch of this:
Spiral Sprinkle Cookies
from Sprinkle Bakes
2 c. unsifted cake flour
1/2 t. baking powder
1/4 t. salt
2/3 c. unsifted powdered sugar
1/4 c. granulated sugar
2 1/2 sticks cold unsalted butter, cut into pieces
1 t. vanilla
1/2 t. red food coloring
2 T. unsifted cake flour
1 1/2 c. multi-colored nonpareil decors
Combine the flour, baking powder, salt and sugars in a food processor and process briefly to mix. Add the butter; pulse until the mixture has the consistency of cornmeal. Add the vanilla and process until the mixture just forms a ball.
Divide the dough in half and return one half to the food processor. Add the food coloring and the extra 2 T. of flour and process until just incorporated.
Roll out each portion of dough between sheets of waxed paper. You want a rectangle about 11″ × 8½” x ⅛ ” thick. Leave the dough between the sheets of waxed paper and slide onto a baking sheet. Refrigerate until firm, for at least 2 hours or up to 3 days.
Remove dough from refrigerator. Pour the nonpareil decors into a shallow rectangular dish (such as a 9 × 13-inch pan).
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 red dough and flip it onto the vanilla dough so they are stacked. Press 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 up the dough (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 tear; pinch tears together as they occur and keep rolling.
After forming the dough into a log, throw away the waxed paper. Gently lift the log on top of the nonpareil decors in the dish and roll until the log is completely coated. Wrap the log in plastic 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 325°. To bake, slice the log into ⅛” to ¼”-thick cookies and bake on parchment-lined baking sheets for 15 to 17 minutes, until the cookies are no longer shiny on top and the bottoms of the vanilla portion are golden.