Whimsical Swirl Cookies - Dee Dee's
Diane Hopson Smith
In my haste I failed to get a photo of these beautiful baked cookies. They were very colorful and whimsical. I will be making these again in Green/white and red/white for Christmas.
Photo's are mine.
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- 2 c
- all purpose flour, plus (possibly) a few tbsp (i found i needed to add at least 1 additional cup of flour)
- 1/2 tsp
- baking powder
- 1/4 tsp
- 2/3 c
- confectioners' sugar, unsifted
- 1/4 c
- 2 1/2 c
- butter, unsalted (diced into small cubes)
- 1 tsp
- vanilla extract
- food coloring , your choice
- candy sprinkles, your choice
1Combine flour, baking powder, salt, and sugars and whisk until well blended. Place in large mixing bowl of a stand mixer.
2Add butter in, gradually, and continue mixing. Add in vanilla extract. At this point, your dough will form a ball on your paddle. NOTE: I did find it necessary to add more flour at this point.
3Remove all your dough and divide into two equal parts. Return one portion back in to the mixer and add the food coloring and any extra extracts. I used Wilton gel food coloring in pink and vanilla extract for this batch. You can coordinate your colors and flavors, for example green food coloring matched with a mint extract or yellow with a lemon extract, etc. Also, if you are using liquid food coloring, you will need to add a few tbsp. of flour to keep the dough from becoming too wet. Mix until the color is spread out evenly.
4Roll out each portion of your dough, between two sheets a wax paper until is reaches about 11 x 9 inches and is 1/4 inch thick. Slide both unto a cookie sheet and chill in the refrigerator for at least 2 hours. NOTE: I found that the dough became very firm in about 30 minutes.
5When firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pastry brush. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even. Press the edges lightly with your fingertips to seal them together. Using a small paring knife; trim the edges of the dough to make straight, even lines.
6Pour out sprinkles onto a large platter and set aside. Be sure your dough is still cold, but flexible. Once it's ready, begin rolling the long side of dough into a swirl, jelly-roll style. Now, don't get nervous if the outer layer of uncolored dough tears a bit. It's no problem, just pinch and pat those tears and voila, then just keep rolling. NOTE: the outter layer did tear and I pinched it back together as instructed. Cookies turned out beautiful!
7Now gently lift your dough log onto the sprinkles and roll away. Cover the log completely with your sprinkles. Wrap the colorfully decorated log in plastic wrap twice. Depending on when you want to bake the cookies, either place the wrapped dough into refrigerator for about 3-4 hours or you can put it the freezer and keep it there for up to 2 months. (If freezing, give yourself time for the dough to defrost in the fridge overnight before cutting.)