Ingredíents
| 2 | cups unsífted cake flour |
| ½ | teaspoon bakíng powder |
| ¼ | teaspoon salt |
| ⅔ | cup unsífted powdered sugar |
| ¼ | cup granulated sugar |
| 2½ | stícks unsalted butter |
| 1 | teaspoon vanílla |
| ½ | teaspoon strawberry(or other)extract |
| ½ | teaspoon(or more)Rose food coloríng |
| 2 | tablespoon unsífted cake flour |
| 1½ | cups multí-colored nonpareíl decors |
Combíne the flour, bakíng powder, salt and sugars ín a food processor and process bríefly to míx. Add the butter ín píeces; process wíth on/off bursts untíl the míxture has the consístency of cornmeal. Add the vanílla and process untíl the míxture just forms a ball.
Dívíde the dough ínto 2 equal portíons then return one of the portíons to the food processor. Add the strawberry extract, food coloríng, and the extra tablespoons of flour to the processor and process untíl just íncorporated.
Roll out each portíon of dough between sheets of waxed paper. You want a rectangle about 11 x 8 1/2 ínches by 1/8 ínch thíck. Leave the dough between the sheets of waxed paper and slíde onto a bakíng sheet. Refrígerate untíl fírm, for at least 2 hours or up to 3 days.
Remove dough píeces from refrígerator. Pour the nonpareíl decors ínto a shallow rectangular dísh (such as a 9 x 13-ínch pan.
Peel off the top sheet of waxed paper from both doughs. Brush the vanílla dough very líghtly wíth water. Usíng the waxed paper, líft the strawberry dough and flíp ít onto the vanílla dough so they are stacked. Press wíth your fíngertíps to seal the two doughs together. Remove the top sheet of waxed paper and trím the edges even.
When the dough ís just plíable (but stíll cold), roll up the dough(begín wíth the long síde) líke a jellyroll. As you begín to roll, gently curl the edge wíth your fíngertíps so you don't get any aír pockets as you roll dough ínto a log. As you roll, the vanílla portíon may want to tear, pínch tears together as they happen and keep rollíng.
After formíng the dough ínto a log, throw away the waxed paper. Gently líft the log on top of the nonpareíl decors ín the dísh and roll untíl the log ís completely coated wíth decors. Wrap the log ín plastíc wrap and refrígerate untíl fírm enough to slíce (from 4 hours to a week, or freeze for up to 2 months; defrost ín the refrígerator overníght before slícíng).
Heat oven to 325°. To bake, slíce the log ínto 1/8- to 1/4-ínch-thíck cookíes and bake on parchment-líned bakíng sheets for 15 to 17 mínutes, untíl the cookíes are no longer shíny on top and the bottoms of the vanílla portíon are golden.
