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
MIX-AND-MATCH SWIRL COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, large egg, vanilla extract, all-purpose flour, baking soda, baking powder, peanut butter, chocolate hazelnut spread, cocoa powder, strawberry jam, cream cheese, chocolate cookie wafer, cookie cream filling, rainbow sprinkles, white chocolate
Provided by Matthew Johnson
Categories Desserts
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, cream the butter and sugar with a hand mixer until light and fluffy.
- Add the egg and vanilla extract and mix until fully incorporated.
- Add the flour, baking soda, and baking powder, and mix until the dough is crumbly, but holds together when squeezed.
- Split the base dough in half, add your desired mix-ins, and incorporate them fully.
- We used chocolate hazelnut spread and cocoa powder for one half and peanut butter for the other.
- Roll out each dough between two sheets of parchment paper until it's ¼-inch (6-mm) thick. Chill both doughs for 30 minutes.
- Place one half of flavored dough on top of the other and start to roll up the doughs into a swirl. Wrap the roll in plastic wrap and chill in the fridge until solid, about 4 hours.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Once chilled, unwrap the dough, slice into ½-inch (1 cm) thick coins, and place them on the baking sheet at least 2 inches (5 cm) apart, as the cookies will spread while baking.
- Bake the cookies for 10 minutes. Let cool at room temperature for about 30 minutes.
- Try additional combinations.
- Enjoy!
Nutrition Facts : Calories 1042 calories, Carbohydrate 109 grams, Fat 62 grams, Fiber 4 grams, Protein 15 grams, Sugar 58 grams
RASPBERRY RIBBON COOKIES
Provided by Food Network
Time 1h15m
Yield About 20 cookies
Number Of Ingredients 4
Steps:
- Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
- Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
- Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a rope about 12 inches long by rolling between your hands and the work surface. Place ropes on the baking sheet. Either the side of your finger or with the handle of a wooden spoon, make an indentation down the center of each strip.
- Bake for 10 minutes at 350 degrees. Meanwhile, put the jam into a small heavy duty zip-top plastic bag, (the type without a pleat). Snip a small hole in the corner of the plastic bag and press jam down the center of the partially baked cookies. Return to the oven and bake 5 minutes longer or until the cookies are lightly browned.
- Meanwhile, mix the powdered sugar, lemon juice and enough water to make a frosting thin enough to drizzle over the cookies.
- While the cookies are still warm, cut them diagonally into 1-inch lengths. Drizzle with the frosting. Cool completely before removing from the pan or from the parchment paper.
CINNAMON SWIRL COOKIES
Make and share this Cinnamon Swirl Cookies recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 12h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cream sugars and shortening together.
- Add eggs, one at time.
- Add lemon juice and vanilla.
- Add flour with baking soda mixed inches
- Roll dough flat.
- Sprinkle with chopped nuts and cinnamon.
- Roll up as for jelly-roll; wrap and chill overnight.
- Slice thin.
- Bake in 350 degree Fahrenheit oven for about 10 minutes or until done.
Nutrition Facts : Calories 608.7, Fat 27.7, SaturatedFat 6.4, Cholesterol 55.8, Sodium 223.3, Carbohydrate 82.7, Fiber 2.4, Sugar 42, Protein 8.9
RIBBON COOKIES
This recipe has been a Christmas tradition in my house for as long as I can remember. I'm not sure where it originally came from, I can only remember a tattered old page torn out of a magazine or cookbook that we would fish out of our recipe drawer every year when we got ready to make them. These are tri-color cookies with a fantastic buttery flavor. I've seen other variations using cherries and melted chocolate, but this is the version I grew up with, so I use this one. I don't have the original directions anymore, since I never write them down whenever I recopy the recipe, because I've made them so many times. But if you've made cookies a few times before, you know the order that everything should be mixed. The directions say to chill them in the fridge over night, but I usually just put them in the freezer for an hour or so, til they're firm enough to slice....because I don't like to wait.
Provided by NicolaWinston
Categories Dessert
Time 30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
- In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
- Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
- Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
- Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
- Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
- Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
- Cool on wire rack.
Nutrition Facts : Calories 82.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 14, Sodium 57, Carbohydrate 10, Fiber 0.3, Sugar 5.2, Protein 0.9
RASPBERRY RIBBONS
I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! -Patsy Wolfenden, Golden, British Columbia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes., Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks., In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.
Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY SWIRL COOKIES
Sugar cookies are swirled with raspberry jam, coconut, and walnuts and topped with almond glaze. They start from refrigerator dough. I make these for Christmas and Valentine's Day and I always get asked for the recipe.
Provided by IIJUAN12
Categories Desserts Cookies Filled Cookie Recipes
Time 1h35m
Yield 32
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.
- Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.
- Combine raspberry jam, coconut, and walnuts together in a bowl.
- Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
- Cut dough into 1/4-inch thick slices and arrange on a baking sheet.
- Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks.
- Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 16.1 g, Cholesterol 1.7 mg, Fat 4.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 59.6 mg, Sugar 10.4 g
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