Instructions

  1. For the white dough: In a medium bowl, beat together the sugar, butter, salt, and vanilla. Add the flour and mix to form a cohesive dough. Divide the dough in half and place each half on a sheet of plastic; flatten the dough to a 5" x 7" rectangle, then wrap and chill for 2 to 4 hours.

  2. For the red dough: Place the confectioners’ sugar and freeze-dried strawberries in the bowl of a food processor. Process the mixture, pulsing occasionally, until powdered. Whisk the mixture through a mesh strainer to remove any chunks or stray seeds.

  3. Add the butter, salt, and vanilla and mix until smooth. Add the flour and mix until evenly combined. Divide the dough in half and place each half on a sheet of plastic; flatten the dough to a 5" x 7" rectangle, then wrap and chill for 2 to 4 hours.

  4. To shape: Place a sheet of parchment on your work surface and lightly dust it with flour. Unwrap one of the squares of white dough, place it on the parchment, and roll it into an 11" x 6" rectangle. Whisk together the glaze ingredients, then brush the glaze over the rectangle of dough and set aside.

  5. On a separate piece of floured parchment, roll out one of the pieces of red dough to an 11" x 5" rectangle. Using the parchment to help you, flip the red dough over onto the white, lining up the sides and leaving 1/2" of white dough showing along the long edges. Peel off the top sheet of parchment.

  6. Use the parchment to help roll up the dough into a tight log with no gaps, starting at the long edge. Wrap with the parchment and overwrap with plastic. Freeze the log for at least 1 hour. Repeat with the remaining two pieces of dough.

  7. To bake: Preheat the oven to 350°F. Line three baking sheets with parchment.

  8. Remove the log of dough from the freezer, unwrap, and use a sharp knife to cut it into 1/4" to 3/8" slices. Give the log a quarter turn after each cut; this will help to keep it round. Transfer the cookies to the prepared baking sheets. Repeat with remaining logs of dough.

  9. Bake for 12 to 14 minutes or until they feel firm. Remove from the oven and transfer to a rack to cool.

  10. When cool, store airtight at room temperature for up to a week; freeze for longer storage.

Tips from our Bakers

  • If the log is too hard to slice when it comes out of the freezer, let it thaw and soften for 10 to 15 minutes at room temperature.
  • If the log becomes too soft to handle and slice while you're working with it, let it firm up in the freezer for 10 to 15 minutes.