Candy Corn Pinwheel Cookies

In a medium bowl, whisk together the gluten-free flour, sorghum flour, xanthan gum, baking powder, and salt. Set aside.

Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until creamy. Add the egg, vanilla extract, and almond extract and mix until combined. The mixture will be light and slightly fluffy.

Add the flour mixture to the butter/egg mixture and mix on low speed to combine, then mix on medium speed to fully incorporate, scraping the bowl as needed.

Once the dough is mixed, divide the dough into 3 equal pieces. (The best way to divide the dough evenly is by weighing it on a scale and dividing the total weight by three.) Wrap one piece in plastic and set aside while you color the other 2 pieces.

Add one section of the dough back into the mixer and add the yellow food coloring. Mix to combine the food coloring. You may need to use a spatula to fully incorporate it, as you don’t want any uncolored streaks left. Form the dough into a ball and wrap it in plastic wrap. Repeat with the second piece of dough and the orange food coloring.

Place a large piece of plastic wrap on your workspace and unwrap the uncolored piece of dough, placing it in the center. Gently form into a flat rectangle with your hands. Cover with a second piece of plastic wrap and use a rolling pin to roll into a thin rectangle, measuring 12” long and 8” wide. Remove the top piece of plastic wrap and set the rolled-out dough aside. Repeat this process with the yellow colored dough and the orange colored dough.

Once the orange dough is rolled out, carefully lift the yellow dough and invert it onto the orange dough. Use the plastic wrap under the yellow dough to help you move and guide the dough so they’re lined up as closely as possible. The plastic wrap that was on the bottom of the yellow dough should now be on top. Before removing the plastic wrap, use your hand to press and smooth out any air bubbles or bumps. Remove the top piece of plastic wrap and repeat this process with the uncolored dough.

Once the last piece of dough is placed and smoothed out, use the rolling pin to gently smooth out the dough and fuse the layers together. Remove the top layer of plastic wrap and use the bottom piece to help roll the dough into a tight log.

Wrap the dough tightly in plastic wrap and refrigerate for 8 hours or up to 2 days.

Preheat the oven to 350°F and line one or two baking sheets with silicone baking mats or parchment paper.

Unwrap the dough and slice it into ¼-inch thick slices. Use your thumb and index finger to reshape the cookie to make it round if it flattened out.

Place the cookies on the prepared baking sheets, about 2 inches apart. If there’s unused dough, keep it refrigerated until ready to slice and bake.

Bake for 8-12 minutes or until cookies are done – do not brown. Cool on the baking sheets for 5 minutes before cooling completely on a wire rack. Repeat baking process with the remaining cookie dough.

Once cool, store baked cookies in an air-tight container at room temperature up to 3 days.