Pinwheel sugar cookies

Ingredients

• 3 tbsp Cookie sprinkles
• 2 tsp Vanilla pod, seeds scraped
• 380 g All purpose flour
• 120 g Cane sugar
• 220 g Butter, unsalted
• 20 g Beets, cooked, peeled, puréed
• 1/2 tsp Baking powder
• 1/2 tsp Salt, fresh ground
• 2 pcs Eggs, whole

Method

1. In a medium bowl, sift together the flour, baking powder, and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes.
3. Add the sugar and beat for 3 minutes, until fluffy.
4. Add the eggs one at a time, beating between each addition, then add the vanilla.
5. Turn the mixer off.
6. Add the flour and then beat just until combined.
7. Remove the dough and separate it into two equal pieces.
8. Shape one piece of the dough into an 18-cm square, wrap it securely in plastic wrap then place it in the fridge.
9. Return the remaining piece of dough into the stand mixer bowl, and with the mixer on "low," add in the beet purée, until it reaches your desired pink colour.
10. Remove the pink dough, shape it into an 8-inch square, wrap it securely in plastic wrap and place it in the fridge.
11. Refrigerate the dough for 30 minutes.
12. Remove the dough from the fridge and cut each square in half to form two rectangles.
13. Wrap half of each colour of dough in plastic wrap and return it to the fridge.
14. Place the white dough in between two pieces of wax paper and roll it into a rectangle about 0.5cm thick.
15. Roll out the pink dough between two separate pieces of wax paper until it is a rectangle about 0.5cm thick.
16. Peel the top layer of wax paper off of the white dough and then peel the wax paper off one side of the pink dough then use the other side to transfer the pink dough on top of the white dough.
17. Very lightly roll the two layers together.
18. Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log.
19. Repeat the rolling and stacking process with the remaining dough in the fridge.
20. Wrap the logs in wax paper and then plastic wrap and refrigerate them for 1 hour.
21. Remove the dough logs and roll them on the counter several times so they don't develop a flat side.
22. Unwrap the dough logs then place the sprinkles in a large, shallow dish.
23. Roll the dough logs in the sprinkles until they are completely coated.
24. Re-wrap the dough logs in wax paper and plastic then refrigerate them for 4 more hours.
25. When ready to bake, preheat the oven to 180°C and line two baking sheets with parchment paper.
26. Remove the dough from the fridge then slice each log into 1-cm rounds.
27. Place the rounds about 3cm apart on the baking sheets, as the cookies will expand when baked.
28. Bake the cookies for 9 to 11 minutes until pale gold, and then transfer them to a rack to cool completely.