Ingredients
Method
Preparation
- In a large bowl, cream the unsalted butter and powdered sugar together until light and fluffy, about 3-5 minutes.
- Beat in the eggs and milk just until combined.
- Gradually add the all-purpose flour, salt, vanilla extract, and almond extract; mix until a soft dough forms.
- Divide the dough into two equal portions. Add purple gel food coloring to one half and knead until the color is uniform.
- Split the remaining half into two portions—leave one plain and dye the other black with gel food coloring.
Assembly
- On a lightly floured surface, roll the black dough into a 6×12-inch rectangle, then layer the white dough on top and gently press.
- Roll out the purple dough into a 6×12-inch rectangle and sprinkle with purple sprinkles, pressing them into the dough.
- Carefully roll the purple layer with sprinkles into a tight log.
Chilling
- Wrap the rolled dough log in plastic wrap and chill in the refrigerator for at least 2 hours.
Baking
- Preheat your oven to 350°F (175°C).
- Slice the chilled dough log into 1/4-inch thick rounds.
- Place the slices on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. They freeze well for up to three months. Play with different colors and sprinkles to suit any occasion.