Lime Swirled Icebox Cookies

1. 1

   In a mixer, beat butter with vanilla sugar until fluffy, about 3-4 minutes. Add eggs.

2. 2

   In a separate bowl, mix flour with baking soda and salt. Gradually add to the butter mixture. Divide dough in half.

3. 3

   To one half of the dough, add in vanilla extract. Lay the dough on a large sheet of parchment paper. Lay a second sheet of parchment on top of the dough. Roll dough to form a 12-inch x 8-inch rectangle. Freeze dough for about 15 minutes.

4. 4

   To the second half of the dough, add in gelatin and food coloring. Lay the dough on parchment paper, with a second sheet on top. Roll the dough to form a similar-sized rectangle. Freeze dough 15 minutes.

5. 5

   Remove both sheets of dough from freezer. Remove the top layer of parchment paper for each rectangle. Lay sheets of dough together (with parchment on the outside). Remove 1 sheet of parchment paper (dough should have 1 remaining on bottom). Slowly peel dough from the bottom parchment by rolling up the long end. You are going to form a log of dough. Tightly roll this dough and rewrap in parchment. Freeze until ready to use.

6. 6

   When ready to bake, wet fingertips with water. Roll log of dough in sprinkles. Slice 1/4-inch thick and bake on a parchment-lined baking sheet for about 7-9 minutes (in a 350u00b0F oven).

7. 7

   Note: See my recipes for vanilla sugar. If you don't have vanilla sugar, scrape 1 vanilla bean into your granulated sugar and continue the recipe as written.

* Per serving · 4 servings · Values may vary.

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