Crunchy French Onion Chicken

If you're looking to add a festive and fun touch to your holiday baking, try making Christmas pinwheel cookies!

ingredient

1 cup unsalted butter, softened to 64 to 67ºF (17 to 19ºC)
¾ cup granulated sugar
½ cup powdered sugar
½ teaspoon kosher salt
2 large egg yolks
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
red gel food coloring
green gel food coloring
½ cup nonpareils sprinkles, optional

Directions

Cream the Butter and Sugar – In a stand mixer or hand mixer fitted with the paddle attachment, add the softened butter, granulated sugar, powdered sugar, and salt. Gradually increase to medium-high speed (setting 6) and beat for 1 minute. Scrape down the bowl's sides and paddle with a spatula. Beat until fluffy and pale in color, 30 seconds. Scrape down the bowl.
Add the Eggs – Add egg yolks and vanilla extract, and beat on medium-high speed (setting 6) until combined, about 30 seconds. Scrape down the bowl.
Add the Flour – Turn the mixer to the lowest speed setting (stir) and gradually add flour. Mix until combined and clumpy, about 45 seconds.
Color the Dough – Divide the dough into three even portions, about 9 ounces (456 grams) each. Add one portion to the mixer. Add 10 drops of red food coloring. Mix on low speed until evenly colored. Add more coloring as needed; this will vary depending on the brand used.
Clean the bowl and paddle, and repeat with a second portion. Add 30 drops of green food coloring. Mix on low speed until evenly colored. Add more coloring as needed.
Roll Out the Dough – Transfer the red dough to a piece of lightly floured parchment paper. Shape into a 1" thick rectangle. Dust the rolling pin and dough with flour, using more as needed to prevent sticking. Roll into a 12" x 8" rectangle. Set aside. Use your hands or bench scraper to straighten the edges.
Repeat the process with the green and vanilla dough using a new piece of parchment paper for each.
Stack and Roll – Stack the dough on top of each other. Place the green layer down first, followed by vanilla, then red. Straighten the edges. Lightly roll over the layers to press them together.
Starting on the long side, roll it into a tight cigar-like shape. Use the parchment paper to help roll the dough over itself. The log should be about 12" long and 2 ¼" wide, reshape as needed. Cut the log in half crosswise to make two pieces.
Roll in Sprinkles (Optional) – Place the sprinkles on a small rimmed baking sheet. Very lightly brush the log with water. Roll it in the sprinkles, pressing so that they adhere.
Chill the Dough – Wrap each one tightly in plastic wrap and refrigerate until firm, about 1 hour, or freeze for 30 minutes.
Preheat the Oven – Set the oven rack to the lower-middle and upper-middle positions. Heat oven to 325ºF (163ºC). Line two baking sheets with parchment paper. If you are only baking one tray or want crisper cookies, place them in the middle of the oven.
Slice the Cookies – Slice each log into ¼" thick pieces, and place them 1" apart on the baking sheets.
Bake – Place the pans in the oven and bake for 7 minutes, then switch the positions and rotate. Continue to bake until the edges set, and the vanilla turns light golden, about 8 to 10 minutes.
Cool – Leave the cookies on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.