more treats

These have been making the rounds on Pinterest and several other crafty/baking blogs I visit regularly and I’m glad they did. I was looking specifically for a new recipe I’ve never made before and something a little more “christmasy” than the treats I usually bake. These have the added benefit of being colorful and they taste like a cross between a sugar cookie and a shortbread cookie. Also, they’re relatively simple.

Christmas Swirl Cookies 
recipe from Our Italian Kitchen

You Need:

2 cups cake flour (the original recipe does say she used AP flour to great results)
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup powdered sugar
1/4 cup white sugar
2 1/2 sticks butter, softened and cut into chunks
1 teaspoon vanilla
1/2 teaspoon food coloring of your choice (I used 3-4 drops of Americolor green gel paste)
1 1/2 cups holiday sprinkles

In the bowl of your stand mixer, combine the flour, baking powder, salt, powdered sugar and white sugar. Give it a little mix on low to combine everything. Add in your butter, cover the machine so flour doesn’t fly out everywhere, and mix until the butter is incorporated with the flour. Add in the vanilla and mix that in. Dump the dough onto a lightly floured surface, divide evenly in half. Add half the dough back to the mixer and add your coloring to it. Mix it together until the color has mixed in evenly. If the dough becomes too wet, add in a little bit of flour at a time to dry it up a bit – I mean like a tablespoon or so, not a huge amount.

Roll out each dough half between two lightly floured sheets of wax paper into a large rectangle (recipe says 11×9 inch) until the dough is 1/4 inch thick. Store both dough sheets in the fridge until they’re firm (2 hours).

Remove the top wax paper from both the dough halves. Stack the colored half on top of the non colored half. Press down lightly to adhere the two and trim the ends to make them even. Start rolling the dough up into a cylinder.

Put your holiday sprinkles on a large platter. Roll the cookie log in the sprinkles, pressing lightly to adhere them to the dough. Cover the whole dough log with the sprinkles. Wrap the log in plastic wrap and place back in the fridge for about an hour.

When ready to bake, preheat the oven to 350. Line baking sheets with parchment. Start slicing your cookies from the log (1/4 to 1/8 inch thick cookie slices) and lay them on the prepared baking sheets. I spaced mine a couple inches apart on the sheets. Bake about 15 minutes until the edges are lightly golden.

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