These cookies are so fun! Use different colors to match your occasion! Red for Christmas, pink for a girl party or blue for pool-side snacks.
These colorful cookies from Sprinkle Bakes caught my eye last week as I perused for something festive to bring to Christmas Eve dinner. Aren't they pretty? The green swirl was fun for Christmas, but any color would be just as fun. Bright yellow for a spring-time cookie? Orange for a Halloween cookie? A swirl of colors for a birthday cookie?
Not only are these pretty, but they are also deliciously tasty. They were by far my favorite of all the cookies I brought to our Christmas Eve gathering. And you can imagine how much the kids enjoyed them! I heard someone say, "Ooo, look! A Grinch cookie!" The green swirls do strangely remind me of the Grinch's long, swirling fingers.
In a food processor, combine:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup confectioners' sugar
1/4 cup granulated sugar
Process until combined.
Add 2 1/2 sticks unsalted butter (cold and cubed) and process until the mixture has a cornmeal consistency.
Add 1 teaspoon vanilla extract and process until the mixture just forms a ball. It will still be somewhat crumbly at first.
Divide the dough in half and return one half to the food processor.
Add to the food processor:
1/2 teaspoon almond extract
1 tube gel food coloring (any color)
2 tablespoons all-purpose flour
Process until just incorporated.
Roll out each half of the dough between sheets of wax paper into an 8x11-inch(ish) rectangle, with a 1/4-inch thickness. I used a piece of paper as a guide. Leaving the wax paper on the dough halves, stack on a baking sheet and refrigerate until firm, at least 2 hours.
Pour 1 cup of multi-colored sprinkles in a shallow rectangular dish.
Remove the dough from the refrigerator and peel off the top pieces of wax paper from each half of dough. Flip the colored dough half over onto the white dough half so that dough is touching dough. Remove the top sheet of wax paper and trim the long edges with a sharp knife so that the sides are straight and parallel with one another.
When the dough becomes just pliable, roll it into a log beginning with a long edge. Gently curl the edge with your fingertips and do your best to avoid creating air pockets. Carefully lift the log into the decor-filled dish.
Gently roll it around until the outside is completely coated with color.
Wrap the log in plastic wrap and refrigerate until firm enough to slice, at least 4 hours.
Preheat your oven to 325 degrees F.
Slice the cookie log into 1/4-inch-thick discs and bake on parchment-lined baking sheets for 15 to 17 minutes, or until the cookies are no longer shiny.