Purple Swirled Cookies

By Texaschef11

Ingredients

• 1 1/2 cups cake flour
• 2/3 cup cake batter (I used Funfetti)
• 1/2 tsp. baking powder
• Pinch of salt
• 10 ounces unsalted butter
• 2/3 cup powdered sugar
• 1/4 cup granulate sugar
• 1 tsp. vanilla extract
• 2 TBSP cake flour
• 2 TBSP purple food coloring
• 1 1/2 cups sprinkles (maybe more depending on your love of the sprinkle)

Preparation

Step 1

Combine flour, cake batter, baking powder, salt and sugars in a food processor (yep, not a mixer) and process briefly to mix. Add the butter in pieces; process with on/off bursts until the mixture has the consistency of cornmeal. Add the vanilla and process until the mixture just forms a ball.

Divide the dough into 2 equal parts and then return one of the portions to the food processor. Add the food coloring and the extra TBSP of flour to the processor and process until just incorporated.

Roll out each portion of dough between sheets of waxed paper. You want a rectangle about 11-x-8 1/2 inches by 1 inch thick. Leave the dough between the sheets of waxed paper and slide onto a baking sheet. Refrigerate until firm, for at least 2 hours.

Remove dough piece from refrigerator. Pour the sprinkles in a shallow rectangular dish, like a 9-x013-inch pan.

Peel off the top sheet of waxed paper from both dough’s. Brush the vanilla dough very lightly with water. Suing the waxed paper, lift eh colored dough and flip it onto the vanilla dough so they are staked. Press with your fingertips to seal the two dough’s together. Remove the top sheet of waxed paper and trim the edges even.

When the dough is just pliable (but still cold), roll up the dough like a jelly roll. As you begin to roil, gently curl the edge with your fingertips so you don’t get any air pockets as you roll into log. As you roll, the vanilla portion may want to tear, pinch together as they happen and keep rolling.

After forming the dough into a log, throw away the waxed paper. Gently lift the log on top of the sprinkles and roll until the log is completely coated. Wrap the log in plastic wrap and refrigerate until firm enough to slice (about 4 hours).

Heat oven to 325F. To bake, slice the log in 1/4 inch thick cookie and bake on parchment lined baking sheets for 15-17 minutes, until cookies are no longer shiny on top and the vanilla portion is golden.