Almond Swirl Sugar Cookies

Makes about 3 dozen cookies

2-3/4 c. flour

1 tsp. baking soda

1 tsp. nutmeg

1/2 tsp. salt

1/2 c. unsalted butter, softened

1 c. sugar

1 eggs

2 tsp. vanilla extract

1 tsp. almond extract

1/2 c. sour cream

10-15 drops red food coloring

Whisk together flour, soda, nutmeg and salt; set aside. Cream butter and sugar. Add eggs and vanilla. Add sour cream and extract. Add dry ingredients and mix until well combined. Scoop about half of dough into separate bowl and set aside. Add food coloring to remaining dough and mix well. 

Press each half of dough onto a separate piece of parchment paper, flattening to a rectangle about 1/4 inch thick. Slide parchment and dough onto baking sheets and chill about 30 minutes. 

Remove chilled dough slabs from refrigerator. Run a rolling pin over each slab to even out the surface. Peel parchment off red dough and stack directly on top of white dough. Use a pizza cutter or knife to trim edges to make even rectangle. Beginning at one end, tightly roll dough like a cinnamon roll. If there's an open space in the center, gently press and rock the dough back on forth on the counter until it seals as shown below. 

Generously coat outside with red sugar sprinkles. Cover entire dough roll with plastic wrap and refrigerate about 30 minutes. Preheat oven to 375. 

Remove dough from plastic wrap and slice cookies about 1/4 to 1/3 inch thick. Place on baking sheet lined with parchment paper about 2 inches apart. Bake at 375 for 6-8 minutes. They won't look done! They should still be pale but puffy in the center and look just a tiny bit wet still. Allow to cool about 5 minutes on baking sheet, then move to wire rack to complete cooling. 

These cookies taste great with thick buttercream frosting!

Source: Adapted from Peppermint Plum