Looking for an adorable cookie to bring to a potluck or serve at a spring or summer party? These herb infused “snail” cookies are just the thing!
Made with vibrant blue butterfly pea flower powder, these cute cookies are a spin on the classic pinwheel.
Ingredients:
- 1 cup panela
- 1 cup butter
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 1/2 cups flour
- 2 tsp butterfly pea flower powder
Directions:
Add the panela, butter, and eggs to a bowl and mix together until smooth. Stir in the vanilla extract, baking powder, and salt.
Mix in the flour, a half cup at a time. Stirring until well incorporated. Divide the dough into two portions, with one portion a big larger than the other. Add the smaller dough portion to a bowl and mix in the butterfly powder.
Lay out a piece of parchment paper. Then roll out the larger, plain portion of dough into a rectangle about a half inch thick.
Lay out another piece of parchment paper and roll out the colored dough into a rectangle that is nearly the same size, but is about 1 inch shorter lengthwise.
Flip the colored dough on top of the plain dough, lining it up so the edges are even, then gently press the two layers together.
Then with the extra piece of plain dough at the top, roll from the bottom shorter end of the rectangle to make a log shape, leaving the extra inch of plain dough sticking out. Then fold that piece of dough back on itself.
Gently wrap the roll of dough in plastic wrap, taking care not to smush the extra piece of dough sticking out (this will be the snails’ heads). Refrigerate the dough for 2 hours.
After the dough has chilled, slice it into 1/4 inch slices and lay them on a cookie sheet. Bake in a preheated oven at 375°F for about 7-8 minutes. When the cookies have finished baking, remove them from the oven and let them cook a bit before removing from the pan.
If desired, cut toothpicks in half and stick into the snails’ heads for an extra cute touch! Just make sure to remove them before serving.
