Spiral cookies ~Secret recipe Club Challenge September 23rd

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try  it and blog about it.
My assigned blog was white lights on wednesday written by Julie. I really enjoyed looking through Julie's blog and finally decided to bake the spiral cookies as I was visiting a friend and wanted to take a home made present.I followed the recipe as per the original only changes I made were that I accidently used rice flour instead of all purpose flour and only realised this after the cookies were in the oven.I kept my fingers crossed whilst they were baking and to my surprise they looked and tasted great despite the mishap.

Cute little spiral cookies with a nice crunch from the outer sweet coating.

Ingredients:

2 cups fine rice flour
½ teaspoon baking powder
¼ teaspoon salt
⅔ cups unsifted powdered sugar
¼ cup granulated sugar
2½ sticks unsalted butter, cut into cubes and kept cold
1 teaspoon vanilla
½ teaspoon strawberry  essence
½ teaspoons (or more) red food coloring
2 tablespoons rice flour
1 multi-colored nonpareil decors

Method:

1. Combine the flour, baking powder, salt and sugars in the bowl of a food processor. Add in the butter pieces. Whisk everything together on medium speed until dough is in a crumb state. Scrape bowl sides as needed. Add the vanilla and whisk until the mixture just forms a ball. Be sure not to over mix the dough.
2. Divide dough in half. Return one half to the food processor; set the other half (vanilla) aside in the fridge. Add your strawberry essence and  food colouring, and 2 tablespoons of flour and whisk until just incorporated.
3. Roll out each half of the dough between sheets of waxed paper. You want a rectangle about 11″ x 8½″ and ⅛″ thick. Leave the dough between the waxed paper and slide onto a baking sheet. Refrigerate until firm, for at least 2 hours.
4. Remove dough from fridge. Pour nonpareils into a shallow rectangular baking dish.
   
5. Peel of the top sheet of waxed paper from both doughs. Brush the vanilla dough very lightly with water. Using the waxed paper, lift the coloured dough and flip it onto the vanilla dough so they are stacked. Using your fingers press to seal the doughs together. Remove the top sheet of waxed paper and trim the edges so they are even.
6. When the dough is just pliable (but still cold), roll up the dough (starting with the long side) like a swiss roll As you begin to roll, curl the edge in with your fingertips so you don’t get any air pockets as you roll the dough into a log. 
7. After forming the dough into a log, discard waxed paper. Gently lift the dough log on top of the nonpareils in the dish and roll until the log is completely coated with sprinkles. Wrap the log in plastic wrap and refrigerate until firm enough to slice.
8. Heat oven to 325 degrees F. To bake, slice the log into ⅛″ to ¼″ thick cookies and bake on parchment-lined baking sheets for 15 to 17 minutes,until the cookies are no longer shiny on top and the bottoms of the vanilla portion are golden.
9. Remove the tray from the oven and allow the cookies to cook slightly , then transfer to a wire rack.

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