2 1/2 c + 1 tbs ap flour
3/4 tsp baking soda
3/4 tsp salt
1/2 c freeze dried strawberries (due to a strawberry allergy, I used freeze dried raspberries here)
1 c dairy free butter
1 3/4 c granulated sugar + more for rolling
1 large egg + 1 egg yoke
2 tsp vanilla extract 2 tbs dairy free cocoa powder
*optional - 2 drops of red food coloring
In a food processor, pulverize the freeze dried fruit until it is a fine powder and set aside.
In the bowl of a stand mixer, combine dairy free butter and sugar until light and fluffy. Add the egg and yoke, and vanilla, and mix until completely combined, scraping the sides as needed. Add all dry ingredients, and mix until a soft dough is formed, pulling away from the sides of the bowl.
Dump out dough, and place on Saran Wrap. Divide it into three equal portions. Put 1/3 of the dough back in the mixer. Add the pulverized fruit, and optional food coloring if desired (I didn't use any here) and mix on low-medium until totally combined. Remove dough and gently wipe out bowl. Set dough aside.
Place another 1/3 of the dough in the mixer, and add the cocoa powder. Mix until thoroughly combined. Remove dough.
Shape or roll each third into the same size log. Place in a row lengthwise on a large piece of saran wrap. Roll saran closed and use hands to form into a long even log. You want the three doughs to stick together, but not mix together as you want to see each individual flavor and color. Place in fridge to chill for 30-60 minutes.
Preheat oven to 350 degrees F. Line a baking tray with parchment. Pour granulated sugar into bowl for rolling.
Remove dough from fridge and slice into approx 1/4" thick slices. Using fingers round the sides until a cylinder is formed. Roll cylinder in granulated sugar and place on baking sheet. Place cookies 2" apart. Bake for 10-13 minutes. Let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
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