What is so great about these cookies besides looking so wicked? First off they taste devilishly delicious and they aren’t too difficult to make. You can use any color scheme so ponder that for a while…………………………..
I’ve been kitchen surfing as of late and was lucky enough to get time in my other cousin’s new kitchen. If she saw the mess I was working on she probably would have taken my baking privileges away. (Hoping she won’t read this!) BTW I did clean up before she got back from the office.
I use several different sugar cookie recipes depending on how I want them to perform. For this cookie I adapt the recipe at Bake at 350 Degrees (she is wonderful check it out) I just added food coloring and changed it ever so slightly. Here’s a little tip, don’t use grocery store food coloring it’s to watery. You must use professional grade found at Michael’s or any specialty food establishment. Professional grade means it has more concentration than the other stuff and doesn’t alter the recipe if you need to add a large amount.
Rolled Sugar Cookies
3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar
2 sticks (salted) butter, cold
1 tsp pure vanilla extract
Preheat oven to 350.
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extract and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
Next divide up your dough into four parts, three parts being the same size, and the fourth part a little smaller for the center. Start adding food coloring for the desired shade to each part. Color each mound of dough.
Roll onto a floured surface what will be the outside color first..
Then roll out the next color and then set on top of the first color. Doesn’t need to be a perfect match in size.
Repeat again with the third color. Next roll out the three layers of dough just a little bit to even them out.
Next take the smaller part of dough and roll it into a fat snake that fits lengthwise off to one side on the rolled colors. Then start to roll the dough around the snake and keep rolling just like a jelly roll..
At this point you’ll want to even out the roll so that the slices are fairly equal and bake at the same rate.
Roll in sprinkles.
Cut the dough in slices just smaller than 1/2 inch or however thick you want them to be.
Place on parchment lined baking sheets or use baking mats on the baking sheet and bake for 10-12 minutes until just turning golden brown. Baking times will depend on the thickness of the cookies. Do not over bake. Let sit a few minutes on the sheet, then transfer to a cooling rack.