Saturday, December 24, 2011

Swirled Sugar Cookies

I know, I know, Christmas is upon us so why am I still posting baked goods! 
Isn't it time for a get me skinny New Year's resolution?? 
The thing about these swirl cookies is
they are festive for any occasion. 


Picture this: 
Go pink and red for Valentine's Day with heart sprinkles on the outside. 
Go for greens for St. Patty's.
Rainbow colors for birthdays with rainbow sprinkles on the outside.
Red, white, and blue for Independence Day. 
Orange and black for Halloween.
Blue and yellow for Charger's game Sunday. 
Oh the options are endless.
And, now, you have forgiven me for posting, yet another, baked good. 

On a serious note, these cookies are no laughing matter.
They are tasty
In fact, my favorite part about them is they aren't too sweet.
They're just right.
And the little sprinkles around the edge provides a much invited crunch.


Ingredients
3/4 cups butter, softened
1 cups white sugar
2 eggs
1/2 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt 
Food coloring 
(I like Wilton, this set is phenomenal and a little goes a long way)

Directions 
1. Cream together the butter and sugar until smooth and creamy.
2. Beat in eggs, vanilla, flour, baking powder, and salt. 
3. Split dough in half, adding one color to one, and the second to the other.
(Only if there is a second color you are incorporating) 
3. Cover and chill the dough for at least one hour or at most overnight. 
4. Preheat oven to 400F.
5. Remove dough from fridge and roll out one color on a floured surface until it's about 1/2 inch think.
6. Do the same with the second color, be sure not to mix bits and pieces together. 
7. Lay color A on top of color B and roll up like a taquito.
(Keep it right, keep it tight... Really just keep it tight)
8. Dump sprinkles on a baking pan, then roll the cookie dough roll in the sprinkles.
(This may require some very carefully applied force so the sprinkles stick, 
but the roll isn't crushed to smithereens) 
9. Cut the roll into slices about 1/2 inch thick.
10. Lie slices on baking sheet and bake 6 to 8 minutes.
11. Pour yourself a glass of milk or eggnog or tea or cocoa... 
or whatever hot wintery beverage you like and 
ENJOY! 


It is important to note you can wrap your dough in saran wrap and then foil and freeze. 
I ended up with more than I bargained for, 
so frozen sprinkle cookies are taking a little hibernation in my freezer for later use. 
Remove just a few hours before cooking and 
they'll defrost on your counter no problem. 
Slice, bake, and wah-lah! 

1 comment:

  1. You forgot to mention you can pop them into the microwave for a few seconds and they taste fresh out of the oven!

    ReplyDelete

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