I love me a good cookie, and I’ve had my eye on these spirally angels from The Curvy Carrot for quite some time. To me, they look just like the cyclone that picked up Dorothy, and the sprinkles around the edges add a little extra fun. The best part? They’re black, white, AND Technicolor…not to mention wickedly delicious. What a great way to wrap up this month’s menu!

NOTE: As with many spiral cookies, the dough can be very delicate and prone to tearing. To avoid broken spirals, I would recommend rolling the dough slowly and smoothing out any tears or breaks with your finger before continuing to roll. If the dough gets too soft to lift from the paper, drape plastic wrap over it and pop it back in the fridge for 5 minutes.

Cyclone Cookies

“…the great pressure of the wind on every side of the house raised it up higher and higher, until it was at the very top of the cyclone; and there it remained and was carried miles and miles away as easily as you could carry a feather.”
— The Wonderful Wizard of Oz

INGREDIENTS:

• 2 cups cake flour (if using all purpose flour, subtract 4 tbsp)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup powdered sugar
• 1/4 cup granulated sugar
• 2 1/2 sticks unsalted butter
• 1 tsp vanilla
• 1/2 tsp almond extract
• 1/2 tsp black food coloring
• 2 tbsp cake flour (if using all purpose, subtract 1/3 tbsp)
• 1 cup multicolor sprinkles
• Makes 24 cookies

INSTRUCTIONS:

1. Throw the flour, baking soda, salt, powdered sugar, and granulated sugar in a food processor and pulse a few times until combined.
2. Cut the butter into 1 tbsp portions. Set the processor on high and add the butter one square at a time through the feed tube, until a thick ball is formed. If it starts to get stuck, just stop the processor and break it up with a spoon before continuing.
3. Now add the vanilla and blend it up some more. This will change the consistency a bit, making it more like thick batter.
   
   

   Before Vanilla

   

   After Vanilla

4. Take half the dough out of the processor and set it on a sheet of wax paper (parchment paper works too).
5. Now add the almond extract, food coloring, and 2 tbsp cake flour to the dough that’s in the processor. Process until combined, then stir with a spoon to make sure the color is mixed evenly throughout.
6. Remove the black dough from processor, and place it on a separate sheet of wax paper. Cover both balls of dough with an additional sheet.
7. With a rolling pin, roll the dough flat until each ball has become a 1/8″ thick sheet.
   
8. Pop ’em in the fridge for two hours, making sure they lie flat.
9. When the dough sheets are stiff, take them out of the fridge and remove the top layer of wax paper. Brush a little water on the white dough and flip the black dough on top of it. Remove the final layer of wax paper from the black dough. Gently press the two sheets of dough together with your fingers, to remove any air bubbles.
10. Trim the edges of the dough into straight lines, until you’re left with a nice, tidy rectangle.
11. This is where the work can get a little delicate. Turn the sheet so that a long side is facing you. Gently curl up the edge facing you and begin to roll the sheet into a log. The dough will quickly get very soft and begin to tear, but this is ok. Just pinch or smooth out the tears before you continue rolling. I found it was a lot easier if I pulled the edge I was working with past the edge of the counter and pulled the paper away from the bottom, leaving it exposed and extended over the counter. That way, I avoided needing to peel the white dough up from the paper.
12. Once the log is complete, pour your sprinkles onto a baking sheet and roll the log through them, completely coating the outside of the log. Press firmly to be sure the sprinkles stick!

    

13. Wrap the log tightly in plastic wrap and chill for 4 hours. When it’s about time to take the log out of the fridge, preheat your oven to 325°.
14. Remove the plastic and place the log on a cutting board. Slice it into 1/4″ thick circles, and place the circles on a parchment-lined cookie sheet. Be sure to leave a good 1-2 inches between each cookie–they spread!
15. Bake 16-18 minutes, or until the edges begin to brown. Allow to cool before removing from the pan.
    
    

    Sliced

    

    Baked

16. Snack on them as you ride the cyclone in The Wonderful Wizard of Oz! 🙂

 

 

 

 

 

 

Here’s the Yummly Printable!

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