Strawberry Spiraled Sugar Cookies

So first off, I've been getting a lot of people emailing me and asking me what kind of camera I use. Right now I use a Nikon D40. It's really sweet when it comes to the close ups.



I had made these cookies a while back when I first spotted the idea on Sprinkle Bakes.  They really did look like some seriously happy cookies. Yes, cookies can be happy. Mine turned out differently and weren't so happy. They were cute though. They make a nice change from regular sugar cookies with their strawberry spirals. One really sweet thing about these cookies is that they are slice and bake. You can even make the dough ahead of time and freeze it. This recipe actually makes about 36 cookies, so I only made half of them and popped the rest of the dough in the freezer for another snowy day.



Strawberry Spiral Sugar Cookies

1 cup unsalted butter, softened

1/2 cup shortening

2 cups white sugar

1 cup powdered sugar

4 eggs

1 tsp vanilla

1 cup sour cream

5 1/2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/4 cup strawberry gelatin

1 cup of sprinkles



Sift together flour, baking powder, baking soda and salt. In a large bowl, cream together butter, shortening and sugars. Beat in eggs, sour cream, and vanilla. Stir in the flour mixture and combine thoroughly. Divide dough into two pieces. Take one of the pieces of dough and put it in the food processor with the strawberry gelatin. Make sure it is well combined. Roll out each portion of dough between sheets of waxed paper. You want a rectangle about 11×8 ½ inches by ? 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.



Peel off the top sheet of waxed paper from both doughs. Brush the vanilla dough very lightly with water. Using the waxed paper, lift the strawberry dough and flip it onto the vanilla dough so they are stacked. Press with your fingertips to seal the two doughs together. Remove the top sheet of waxed paper. Roll up the dough (begin with the long side) like a jellyroll. As you begin to roll, gently curl the edge with your fingertips so you don?t get any air pockets as you roll dough into a log. As you roll, the vanilla portion may want to tear, pinch tears together as they happen and keep rolling.