Festive pinwheel cookies
Cake flour 510g
Bread flour 255g
Granulated sugar 255g
Unsalted butter (room temperature) 510g
Whole eggs (room temperature) 71g
Vanilla extract 5g
Almond extract 10g
Red food color gel
Green food color gel
Cream butter and sugar together until fluffy.
Add eggs and mix in well.
Add vanilla and almond extract and beat until absorbed, scrape the bowl.
In a separate bowl, mix cake flour with bread flour.
Add flour mixture to butter and mix on low speed until moist, scrape the bowl.
Change to high speed and beat for 10 seconds.
Separate the dough into 3 equal portions.
Add red food color gel to 1 portion and green food color gel to another.
Wrap with plastic and refrigerate for 1-2 hours or until firm.
Roll each dough into 1/4" thick then layer on top of one another and tightly roll into a log. Cut the edges to make it even.
Wrap and refrigerate for another 1-2 hours until firm enough to cut.
Preheat oven to 350F.
Roll in sprinkles and cut into 1/4" slices and bake at 350F for 13-15mins.
Time to TASTE!!!