Vanilla Bean and Cherry Swirled Icebox Cookies

In a mixer, beat butter with vanilla sugar until fluffy, about 3-4 minutes. Add egg whites.

In a separate bowl, mix 2 cups flour with baking soda and salt. Gradually add to butter mixture. Divide dough in half. To one half, beat in vanilla extract. To the other half, beat in cherry juice with remaining 2 tablespoons flour.

Lay vanilla dough on large sheet of parchment paper. Shape into a 6-inch log. Using a second piece of parchment paper on top, roll to form a 12-inch square. Freeze for about 15 minutes. Repeat with cherry dough.

Remove dough from freezer (no longer than 15-30 minutes). Remove parchment paper and lay dough on top of each other. Roll combined dough into one log, re-wrap in parchment paper and freeze for at least 3 hours or until ready to slice and bake.

When ready to bake, preheat oven to 350ºF. Pour sprinkles on a baking sheet. Unwrap frozen dough and roll in sprinkles. Slice dough about 1/4 inch thick. Bake on a parchment-lined baking sheet for about 7-9 minutes.

Note: if you don’t have vanilla sugar, scrape one vanilla bean into your granulated sugar and continue the recipe as written.