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
CHRISTMAS SWIRL COOKIES - DEE DEE'S
These whimsical cookies definitely shout Christmas! 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!!
Provided by Diane Atherton
Categories Cookies
Time 35m
Number Of Ingredients 10
Steps:
- 1. In a batter bowl or a bowl of your liking, whisk together the flour, salt, and baking powder; set aside.
- 2. In a large mixer bowl using paddle; cream the butter until it's smooth; stir in the sugars and vanilla extract until they're evenly blended.
- 3. Add the dry ingredients to the creamed mixture one third at a time, mixing well after each addition, until the dough is evenly blended.
- 4. Divide cookie dough in to 4 equal pieces. Take 2 pieces and incorporate the food coloring of choice into each piece or add cocoa to one or both pieces. Don't add both! NOTE: I will be making 1 green and 1 red piece to go with the 2 vanilla pieces.
- 5. Place each quarter piece on a large piece of plastic wrap, pat it into a 1/2-inch-thick square, and then wrap it in the plastic. Refrigerate the 4 squares until firm, about 1 to 2 hours.
- 6. Unwrap 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.
- 7. Remove 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.
- 8. Pre-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.
- 9. Allow cookies to cool for 1 minute on the cookie sheet; transfer to a wire rack to completely cool.
3-INGREDIENT CHRISTMAS SWIRL FUDGE
Fudge-making can be fussy-good thing you're a hostess with a hack. By using Betty Crocker™ Rich & Creamy Vanilla Frosting, there's no need for a candy thermometer or constant stirring over the stove. All it takes to make this eye-catching Christmas swirl fudge is a can of our favorite frosting, a few cups of white chocolate baking chips and bright red and green gel colors. With just 10 minutes of prep, some cooling time in your fridge and three ingredients, this sweet-as-can-be recipe will deliver holiday fun. It's the easiest (and tastiest!) way to spread joy during the hectic holiday season.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 64
Number Of Ingredients 3
Steps:
- Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
- Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
- Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
- Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 7 g, TransFat 0 g
HOLIDAY SWIRLED SUGAR COOKIES
The fun in this recipe is preparing the marbled icing: Release your inner abstract artist as you drizzle red and green icing across a canvas of white on a baking sheet. Instead of dipping cookies in a bowl or on a plate, the baking sheet allows you to marble many cookies at once - without the colors getting muddy.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 24 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar with an electric mixer on medium speed in a large bowl until light and fluffy, about 4 minutes. Increase the mixer speed to medium high, add the vanilla and egg and beat until incorporated. Reduce the speed to low, add the flour mixture in 2 batches and beat until just combined. Shape the dough into a disk. Wrap and refrigerate until firm, about 1 hour.
- Line 2 baking sheets with parchment paper. Generously dust a work surface with confectioners' sugar. Roll out the dough to a thickness of 1/2 inch, dusting with more confectioners' sugar as needed. (Return the dough to the refrigerator if it gets too soft.) Cut out shapes with a 2-inch round cookie cutter and arrange 2 inches apart on the prepared baking sheets. Reroll the scraps and cut out more cookies. Refrigerate the cookies until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, rotating the pans halfway through, until lightly browned around the edges, 9 to 11 minutes. Let cool completely on the baking sheets.
- For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 7 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding up to 8 tablespoons water if necessary to make a smooth icing that thickly coats the back of a spoon.
- Line a baking sheet with parchment and set a cooling rack on top.
- Put 1/4 cup icing into each of 2 small bowls. Add 9 drops red food coloring to one bowl and stir until evenly combined. Add 2 drops green food coloring to the second bowl and stir until evenly combined. Pour the remaining white icing into a clean rimmed baking sheet and spread or shake to evenly coat it. Drizzle the red icing all over the white, then drizzle the green icing over both. One at a time, put the cookies face-side down in the baking sheet icing. Take the cookies out one at a time, shaking gently to let excess icing drip off, and place right-side up on the prepared cooling rack. Decorate with edible glitter or sprinkles if desired. Let the icing harden completely before serving, about 1 hour.
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
CARAMEL SWIRL COOKIES
These are really good...had them first at a Church function...and just had to track down the recipe.
Provided by grandma2969
Categories Dessert
Time 6h12m
Yield 5 dozen
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter, cream cheese, and brown sugar,.when well mixed.
- Add egg yolk and maple flavoring -- mix well.
- Gradually add flour, mix to combine.and refrigerate for 2 hours.to chill well.
- Meanwhile, in a saucepan, melt caramels, stir in cream cheese, until well blended.
- Set aside.
- Divide chilled dough in half.roll each portion between waxed paper to 1/4" thickness.
- Spread caramel mixture over dough to within 1/2" of edges.
- Roll up tightly, jelly roll style, starting at long side.
- Wrap each roll in plastic wrap, refrigerate 4 hours.
- Unwrap and cut into 1/4" thick slices.
- Place 1" apart on greased sheets.
- Bake at 350° for 12-14 minutes or until golden brown.
- Remove to racks to cool.
- To prepare CARAMEL FILLING:.
- Unwrap caramels and place in a small sauce pan over low heat -- cook till melted, stirring occasionally -- add softened cream cheese, and stir to combine.
Nutrition Facts : Calories 1181.7, Fat 62.8, SaturatedFat 36.2, Cholesterol 201.2, Sodium 670.3, Carbohydrate 144.8, Fiber 1.9, Sugar 84.4, Protein 14.2
DATE SWIRL COOKIES
My granddaughter nicknamed my mother Cookie Grandma because she made wonderful cookie-including these crisp and chewy treats. -Donna Grace, Clancy, Montana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, 15-20 minutes. Chill. , For dough, cream butter and sugars in a bowl. Add eggs, one at a time, beating well after each addition. Add extract. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Chill for at least 1 hour. , On a lightly floured surface, roll out half of the dough to a 12x9-in. rectangle, about 1/4 in. thick. Spread with half of the filling. Roll up, starting with the long end. Repeat with remaining dough and filling. Wrap in plastic; chill overnight. , Cut rolls into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 160 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
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