Einkorn Pinwheel Cookies - Sugar Free

I love these cookies and I make this dough all the time for cutout cookies at Christmas. I also like to make these into pinwheel cookies with two colors. I use natural dyes, so the colors aren't as vivid as the chemically made dyes, which are so bad for you! You can change it up by adding different colors to the dough but these natural dyes can change color once bake so you got to roll with it when your health is involved! You can also roll the edges in sprinkles before baking if you don't mind the sugar. You can even use cookie cutters and frost them. This is my grandma's recipe, and I just changed the sugar to monk fruit to make them healthier. I have been eating these cookies since I was a little girl. You can add a little peppermint extract if you want them to be more festive. Just substitute ¼ tsp of peppermint and add 1 ½ tsp of vanilla.

Ingredients

1 cup Butter
1 cup Monk Fruit
2 whole eggs
1 teaspoon Celtic Sea Salt
2 teaspoons Vanilla extract
3 cups All-purpose Einkorn Flour
1 teaspoon Baking Soda

Instructions

In a standup mixer or bowl, cream together the butter and sugar until mixed.
Add the eggs, salt, vanilla, Einkorn flour, and baking soda to the mixer and on low speed. Mix until it is well incorporated and the mixture comes together. Do not over mix.
Form the dough into a ball and, with a knife, cut into two even pieces.
Place one part of the dough back into the mixer and add the bottle of dye onto the dough. Mix on low speed till the dough is colored evenly.
Cover each dough in plastic wrap and chill for at least 30 minutes, or up to a day, to let the dough firm.
Place one of the doughs on a piece of wax paper or parchment paper or even a silcone mat works great. Roll the dough into a 6 x 12 rectangle. On another piece of parchment roll out the other dough into a 6 x 12 rectangle.
Flip one dough onto the other peeling off the parchment paper on top. Carefully flip the dough onto the other dough so they are sandwiched together. Trim the edges so the two sheets of dough line up. Peel away the remaining paper from the dough.
Using the parchment to get started, roll the dough into a log. Cover with plastic wrap and chill for at least 30 minutes, or up to a day, to let the dough firm.
Remove the chilled dough from the fridge. The bottom of the dough will be slightly flat from where it was resting in the fridge. To smooth this out, gently roll the log against the counter with your hands until the edges are smooth again.
preheat oven to 350℉
Slice the dough into slices, 1/4 to 1/2-inch thick. Place them the baking sheet about an inch apart.
Bake on a parchment-papered cookie sheet for 10-12 minutes. The cookies will be really soft so let cool, and then transfer them to a wire rack.
Repeat with slicing and baking the remaining dough. Store in an airtight container for up to 3 days.