The second recipe for this week was just as colorful but even more fun to make than the Rainbow Cake!

As a heads up, the recipes say to use a food processor but we used a KitchenAid instead and it brought about a delicious cookie so if you do not have a food processor do not worry. Just be careful when you put the flour in because it goes everywhere!

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup confectioners’ sugar
  • 1/4 cup granulated sugar
  • 2 1/2 sticks unsalted butter (cold and cubed)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tube gel food coloring (any color)
  • 2 tablespoons all-purpose flour
  • Lots of sprinkles!

Directions

Process flour, baking powder, salt, confectioners’ sugar, and granulated sugar until combined.

 

Add unsalted butter (cold and cubed) and process until the mixture has a cornmeal consistency.

Add 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 the almond extract and food coloring to the food processor. Process until just incorporated.

  

Roll out each half of the dough between sheets of wax paper into an 8×11-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.

 

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. This is the hardest part!

 

Pour 1 cup of multi-colored sprinkles in a shallow rectangular dish. 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.

 

DELICIOUS!

Thanks to both of these blogs:

Pip and Ebby

Sprinkle Bakes

Props to their awesome pictures! Inspires me to take pictures of my own!