Christmas Swirl Cookies - Dee Dee's
Diane Hopson Smith
Wow Santa with these on Christmas Eve. Don't forget to leave him a glass of milk or a cup of hot chocolate.
If you'd prefer chocolate, add cocoa to some of the dough in place of the food coloring.
Hope you enjoy!!
- 3 c
- all purpose flour
- 1 tsp
- 1 tsp
- baking powder
- 1 1/2 c
- unsalted butter, softened
- 1 c
- confectioners' sugar
- 2/3 c
- 1 Tbsp
- red and green food coloring, i use gel
- 1/4 c
- unsweetened cocoa powder (this is optional if you want a chocolate swirl instead of a colored swirl)
- christmas sprinkles
How to Make Christmas Swirl Cookies - Dee Dee's
- 6Unwrap one piece of the chilled vanilla dough, leaving it on the plastic. Cover it with a second piece of plastic wrap, then roll it into a rectangle measuring about 9 by 7 inches. If the dough gets too soft and difficult to roll, slide it onto a baking sheet and refrigerate it until it's firm again, about 5 to 10 minutes. Unwrap a piece of the colored dough, cover it with another piece of plastic, and roll it into an 8- by 7-inch rectangle.
- 7Remove the top piece of plastic wrap from both rolled doughs and invert the colored dough on top of the vanilla dough, lining up 3 sides and leaving about 1 inch of vanilla dough exposed on one side. Starting at the opposite side, lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into a log, peeling away the plastic wrap as you go. Gently roll in sprinkles coating log. Wrap the log in the plastic and refrigerate it for at least 2 hours. Repeat the process with the 2 other pieces of dough.
- 8Pre-heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Unwrap one of the logs and slice it into 1/4-inch-thick rounds. Arrange the slices on the parchment about 1 inch apart and bake for about 13 minutes. The cookies will still be a little soft to the touch.
NOTE: They will have a better texture if you don't allow the edges brown.