Wednesday, February 15, 2012

Sprinkle Spiral Cookies


I stumbled upon these delightful cookies when I was looking for a recipe on how to make Battenburg cake (which is quite possibly my most favourite dessert recipe ever....) (well, maybe not ever, but definitely top 5...).  (Back to the cookies...) There was something about the sprinkles and colours in this cookie that immediately brought a smile to my face. 

A few months ago, one of my very good friends lost her mother to cancer.  In an effort to cheer her up and bring a bit of sunshine into her world, I made these cookies, hoping that they might have the same effect that they did on me - I am of the opinion that sprinkles make everything just a little bit better. 

The recipe and directions were flawless (I found these at Sprinkle Bakes - this girl really is a baked-goods genius), but it did take me a couple of trials to get them right.  I am pretty sure this had to do with my fridge temperature and my mixer (I don't have a food processor as the recipe recommends - so I had to make do with the electric mixer).  Despite the numerous failures, I learned from my mistakes, persevered - and four batches of colourful cookie dough in the green bin later - success!
 
I'll share my 'lessons learned' in an effort to make future attempts by any other willing bakers just a little easier...

Colourful Spiral Cookies
(Adapted from Sprinkle Bakes)
(Makes about 3 dozen)

Ingredients:

2 cups unsifted cake flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cups unsifted powdered sugar
1/4 cup granulated sugar
21/2 sticks unsalted butter (cold)
1 tsp vanilla extract
1/2 tsp almond extract (or any other extract eg. strawberry)
1/2 tsp rose gel food colouring (or other gel colour)
2 tablespoons unsifted cake flour
1 1/2 cups multi-coloured nonpareil /sprinkles

Directions:

(1) In electric mixer, on medium-low speed, combine flour, baking powder, salt, granulated sugar & powdered sugar and mix until combined (this should take no more then a minute)
(2) Add cold butter in pieces (I cut mine into 1 inch chucks); mix on medium speed until the mixture has the consistency of a course meal (about 5 minutes)
Mix on medium speed until resembles a course meal...
 (3) Add the vanilla extract and mix on medium speed until the mixture forms a ball (about 2-3 minutes)
This step usually finds my cookie dough in a ball around the electric mixer whisk....that's what you are looking for... 
(4) Divide the dough into two equal pieces; return one of the pieces to the electric mixer
(5) Add the almond extract, gel food colouring, and the extra 2 tablespoons of cake flour; mix on medium speed until just combined
PINK!
(6) Roll out each portion of the dough between wax paper
-Resist the urge 'dust the surface with flour' when rolling out the dough between wax paper.  This will make the dough too dry, and subsequently, brittle.  (Its a habit of mine to flour every surface prior to rolling out dough.....probably as a result of my roti making days...)  The dough should roll out quite easily in between the wax paper.
-Try to roll out each piece so they are the same size (I usually aim for 8"x12")
Roll out dough between wax paper.....
(7) Place the rolled-out out pieces on top of each other in a baking sheet (leaving the wax paper on) and refrigerate until firm  (about 20-30 minutes)
-without the wax paper, the dough will dry out and become brittle while chilling; this will result in a crumbly mess
-If you find the cookie dough is not 'firm enough' to roll into a log, leave it in the fridge until it is.
(8) Remove dough pieces from refrigerator; pour the nonpareils/sprinkles into a baking sheet
-pour into something long enough so you are able to roll the log in it...ideally something that's 12" or longer (eg. baking sheet)
(9) Carefully remove the top piece of wax paper from both sections of dough; brush the vanilla dough very lightly with water.  Using the bottom of the rose-colour dough's waxed paper as leverage, lift and flip it onto the vanilla dough so they are stacked.  Press lightly to ensure that the sections are sealed together.  Remove the top sheet of waxed paper and trim the edges of the dough so they are relatively lined up
Brush bottom (Vanilla) dough lightly with water...
(10) When the dough is just bendable, but still cold, roll up the dough (begin with the long side) like a jellyroll.  As you begin to roll, gently curl and tuck the edge (that you started with) with your fingertips so you don't get any air pockets as you roll the dough into a log
-if it's too firm (i.e. When you try to bend the rolled out sheets of dough and it feels like they are going to break) let it thaw for few minutes longer on the counter
-as you roll the dough, if the vanilla portion tears, just pinch the tear together and keep on keepin' on
- if the vanilla dough sticks to it's bottom wax paper as you are rolling, grab a sharp knife and slide it gentally between the wax paper and the dough to release the dough from the waxed paper - continue to do this as you roll...
(11) After forming the dough into a log, remove the wax paper.  Gently lift the log on top of the nonpareil/sprinkles in the baking tray and roll (gently pressing) until the log is completely coated with decors
Sprinkles!
(12) Wrap the log in waxed paper and refrigerate until firm enough to slice (about 2 -3 hours should do it)
(13) Line a couple of baking sheets with parchment paper
(14) Preheat oven to 325 degrees. 
(15) Remove cookies from the refrigerator.  Slice into 1/8 - 1/4 " thick cookies place on parchment-lined baking sheets
Make sure the logs are cold & firm enough that when slicing they don't loose their 'round' shape...
(16) Bake for 15-20 minutes, until the cookies are no longer shiny on top and the bottoms of the vanilla portion are golden
-be careful when checking the bottoms of the cookies while they are still hot.  They will firm up after cooling down, but while they are hot, they are very delicate
(17) Let cool on the baking sheets for about 10 minutes before transferring them (gently!!!) to cooling racks to completely cool




These cookies are so very photogenic....I clearly couldn't stop taking pictures....!


These cookies are more fussy then I would usually go for, but I can't argue with how delightful the end results are....

Happy Cooking! 

14 comments:

  1. This is pretty cool! Reminds me of something I would eat at a circus or carnival.

    ReplyDelete
    Replies
    1. That's a good point! Thanks for stopping by :)

      Delete
  2. I am one of the willing bakers =) I am inspired, your lessons learned will give me a good try at this recipe. Thanks for sharing =)

    ReplyDelete
    Replies
    1. Yay! Good luck! I am sure yours will turn out awesome. Thanks for stopping by :)

      Delete
  3. These are so gorgeous - perfectly executed recipe!
    So happy to have found your blog :D
    Awesome!

    Cheers
    Choc Chip Uru
    Latest: Healthiest Natural Sugars Muesli Bars

    ReplyDelete
  4. These do look fabulous! So sweet of you to bake for your friend and I am sure that they cheered her up. Sprinkles have a way of bringing a smile to someone's face. These do look amazing and so perfectly executed. Also, your written instructions are clear and precise. Well done!

    ReplyDelete
    Replies
    1. Thanks Tina. I always love reading your comments :)

      Delete
  5. This dessert looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package: http://bit.ly/wJSl1h

    ReplyDelete
  6. These are so pretty! The spirals and sprinkles look absolutely perfect, and I love the bright colors! These are definitely happy cookies, great recipe!

    ReplyDelete
  7. These look awesome! Thanks so much for sharing them!

    ReplyDelete
  8. These look so delicious and are just super cute!! :)

    ReplyDelete
  9. Love these too! I can't wait to try!

    ReplyDelete