SUGAR SWIRL COOKIES RECIPE BY TASTY
Here's what you need: butter, sugar, egg, vanilla extract, salt, flour, red food coloring, sprinkles
Provided by Katie Aubin
Categories Snacks
Yield 12 servings
Number Of Ingredients 8
Steps:
- In a large bowl, mix together butter and sugar until light and fluffy.
- Mix in egg, vanilla, and salt.
- Mix in flour.
- Make the dough into a ball and cut into two halves.
- Add food coloring to one half of the dough, working it in until evenly mixed.
- On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
- Take the colored dough rectangle and place it over the other regular dough rectangle.
- Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
- Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
- Chill for at least 4 hours.
- Preheat the oven to 375°F (190°C).
- Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
- Bake for 8-10 minutes, until blonde.
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams
SPIRAL SHORTBREAD COOKIES
These cookies are very pretty and light, perfect for tea parties. They also look more complex than they are; you simply make two sets of dough (one plain, the other chocolate) and roll them into a cylinder, then slice them and bake.
Provided by justcallmetoni
Categories Dessert
Time 1h
Yield 40 cookies
Number Of Ingredients 21
Steps:
- Time does not include refrigerating the doughs.
- To make the plain dough: Using a sharp knife, slice the vanilla bean in half lengthwise.
- Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean.
- Place the butter, sugar, egg yolks, vanilla bean seeds and orange zest in a medium sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute.
- Combine the baking powder, salt and flour and add to the butter mixture all at once.
- Beat on low speed just until combined, about 1 minute.
- (Do not overmix the dough, or it will become tough.) Remove the dough from the bowl and form it into a 4-inch by 9-inch rectangle and wrap in plastic wrap and place in the refrigerator for 1 hour.
- (The dough can be made in advance and refrigerated overnight.) To make the chocolate dough: Using a sharp knife, slice the vanilla bean in half lengthwise.
- Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean.
- Place the butter, sugar, egg yolks, vanilla bean seeds and orange zest in a medium sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute.
- Combine the baking powder, salt, cocoa powder and flour and add to the butter mixture all at once.
- Beat on low speed just until combined, about 1 minute.
- (Do not overmix the dough, or it will become tough.) Remove the dough from the bowl and form it into a 4-inch by 9-inch rectangle and wrap in plastic wrap and place in the refrigerator for one hour.
- (The dough can be made in advance and refrigerated overnight.) To make the spiral pattern: Preheat an oven to 400 degrees.
- Remove the doughs from the refrigerator.
- (They will be hard; to make them easier to roll, give them a few quick raps with a rolling pin.) Lightly flour each side of each piece of dough and roll each piece into a 7-inch by 16-inch rectangle about 1/8-inch thick.
- Brush what will be your bottom layer of dough with a thin coat of water.
- Place one dough on top of the other and roll out another inch or so.
- Brush the top dough with another thin coat of water to help the dough stick to itself.
- Starting at the long side, roll the two dough into a cylinder 1 1/2- to 1 3/4-inch in diameter.
- Put in the refrigerator for another 10 minutes or so until hard.
- Cut the cylinder into 1/2-inch thick slices and lay the cookies cut side down on a parchment paper covered baking sheet, about 1/2-inch apart.
- Bake until lightly browned, about 15 minutes and cool on a wire rack.
- The cookies will store for 5 days in an airtight container.
CINNABON ROLL SPIRAL COOKIES!!!
Make and share this Cinnabon Roll Spiral Cookies!!! recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 28m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 16
Steps:
- For both cinnamon mixtures, mix (in separate bowls) well, set aside.
- For cookie dough, combine shortening and dark brown sugar in large bowl.
- Beat til well blended.
- Beat in eggs and vanilla til very well blended.
- Combine flour, baking powder, salt and cinnamon in small bowl.
- Add to creamed mixture, mix well.
- Turn dough onto sheet of waxed paper and spread/pat out to a 9x7" rectangle.
- Sprinkle evenly with Inside cinnamon mixture.
- Roll up jelly-roll style into a log.
- Dust all sides with Outside cinnamon mixture.
- Wrap tightly with plastic wrap.
- Refrigerate 4 hours or overnight.
- Heat oven to 375º, spray cookie sheets with butter-flavored cooking spray.
- Cut cold log into about 1/4" slices. It's ok if you can't slice that thin.
- Bake for 8 minutes or til lightly browned on top.
- Cool on cookie sheets for 4 minutes.
- Then remove from cookie sheets, and cool the rest of the way on wire racks.
- When cool, mix glaze ingredients well using as much or little milk as needed for a thick yet pipeable consistency.
- Pipe glaze over each cookie.
- HINT:.
- Be careful when rolling this dough. If it starts to crack, smooth them. Roll slowly.
- Also, I found it easier when you slice them, let the slice rest on the knife when moving them to the cookie sheet. If they fall apart a bit, don't fret, just push them back together! They bake up just fine!
- Makes 3-4 dozen.
Nutrition Facts : Calories 120.1, Fat 5.2, SaturatedFat 2.2, Cholesterol 12.5, Sodium 46.5, Carbohydrate 17.1, Fiber 0.4, Sugar 10.7, Protein 1.1
CHRISTMAS PINWHEEL COOKIES
This recipe was handed down by my 'Baba' (Ukrainian for 'grandmother'). She originally just made a chocolate and plain pinwheel cookie, but I adapted it easily to create a very colorful variety that my kids and husband adore at Christmas time!
Provided by Gitano
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 8h30m
Yield 72
Number Of Ingredients 11
Steps:
- Sift the flour, baking powder, baking soda, and salt together into a bowl. Resift again into another bowl.
- Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts. Place one half in a second bowl. Add red food coloring to the dough in one bowl, and green food coloring to the dough in the other bowl. Use a fork or wooden spoon to blend the food coloring into the dough until evenly blended. Add additional drops of food coloring to make the desired shade.
- Roll out the red dough to 1/4 inch (5mm) thickness. Roll out the green dough to 1/4 inch (5mm) thickness, and place on top of the red dough. Beginning on one edge, roll the doughs to make a log so the two colors spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 8 hours.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
- Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds 1/8 inch (3 mm) thick, and place on prepared baking sheets.
- Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 10.2 g, Cholesterol 14.2 mg, Fat 3.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.2 g, Sodium 70.6 mg, Sugar 4.9 g
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