Spiraled pink and white dough bakes into tender cookies with a delicate raspberry-and-vanilla flavor. These showstopping treats are easy to make. Divide plain dough and add color and flavorings. Roll out both doughs, layer and roll into a log. Wrapped logs will stay fresh in the fridge for up to 24 hours before slicing and baking.
Makes 24 servings
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 4 cups flour
- 2 teaspoons raspberry extract
- Red food coloring
In a mixer, cream together butter and sugar. Add eggs and vanilla; mix until partially combined. Add salt, baking powder and flour. Mix on low until well combined.
Divide dough in half, leaving one portion in the mixing bowl. Transfer the other dough portion onto a sheet of waxed paper; roll into a rectangle. To the dough in the mixing bowl, add raspberry extract and drops of red food coloring, until desired color achieved. Mix on low until dough is evenly colored.
Transfer colored dough onto a sheet of waxed paper; roll dough into rectangle. Carefully stack colored dough rectangle on top of plain dough rectangle. If dough cracks, use fingers to press together. Remove waxed paper from top of dough.
Using a straight edge, trim stacked dough into a neat rectangle. Discard extra dough or save for additional cookies. Carefully roll up dough rectangle tightly. Roll the log onto a baking sheet covered with colored sprinkles. Wrap log in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350°F. Cut chilled dough into ¼-inch slices and space slices 1 to 2 inches apart on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes or until bottoms of cookies are slightly golden.