lemon sugar cookie recipe and punted the rest of the way based on their instructions.
LET'S MAKE 'EM!
4 cups sifted flour
2 teaspoons baking powder
1 ½ cups sugar
2 eggs at room temperature
¾ cup butter (1 ½ sticks) at room-temperature (don’t melt it!)
2 teaspoons vanilla
zest of one lemon
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In a bowl, stir together dry ingredients.
In a second bowl (with a stand mixer or electric mixer), beat butter with sugar until light and fluffy. Beat in eggs, lemon zest and vanilla.
Add a few drops of food coloring each bowl, mix thoroughly.
Roll each dough color into a ball.
DO NOT REFRIGERATE DOUGH!!
Cut each colored ball into 4 pieces.
Using one piece of each color, re-assemble the balls so that each of the four new balls contains all four colors.
Press dough together, mixing slightly, but don't over-work it or the cookies will be rock hard.
The goal from here is to get the dough shaped into skinny snakes of uniform width- get it done however you can- there is no right or wrong way. This is how I went about it:
Roll the dough out with fingers into sausage sized logs.
Cut a slice off the large roll and roll the slice into a snake.
On top of a parchment paper lined cookie sheet, begin coiling the dough starting from the center of the cookie, working out.
Coil dough in an upward spiral, ending in the center.
Try not to coil more than 3 layers high.
Sprinkle with colored sugar.
Bake until barely golden (approx. 12-15 minutes).