Savoury Cookie Swirls Food

RIBBON OR SWIRL COOKIES

Steps:

• For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.
• Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
• For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.
• Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
• For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
• Evenly position racks in the oven, and preheat to 325 degrees F.
• Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.
• Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Brush lightly with a little cold water. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment.
• Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.
• Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

PEANUT BUTTER BROWNIE SWIRL COOKIES

Steps:

• For the peanut butter cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.
• Beat 1 stick plus 2 tablespoons butter, 1/2 cup dark brown sugar and 1/2 cup granulated sugar together in a large bowl with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and beat until completely incorporated, scraping down the sides of the bowl as needed. Beat in the peanut butter and 1 teaspoon vanilla until creamy. Reduce the speed to medium and add the flour mixture, then beat until completely incorporated. Turn out the dough and form into a 3/4-inch-thick rectangle, then wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over-chill or the dough will crack when rolled.)
• Meanwhile, make the sugar cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.
• Beat 2 sticks butter and 1 cup granulated sugar together in a large bowl on medium-high speed with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and 1 teaspoon vanilla and beat until completely incorporated, scraping down the sides of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until completely incorporated. Turn out the dough and form dough into a 3/4-inch-thick rectangle and wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over chill or the dough will crack when rolled.)
• Make the brownie batter: Whisk the cocoa together with the remaining 1/2 cup flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a medium bowl. Melt the remaining 6 tablespoons butter and whisk with the remaining 3/4 cup dark brown sugar in another medium bowl until incorporated. Add the remaining 2 eggs and 1 teaspoon vanilla and whisk until smooth with no large lumps of sugar remaining. Fold the dry mixture into the wet mixture and stir vigorously for 15 seconds until the batter is very thick and smooth.
• Generously flour a large piece of parchment paper and roll the peanut butter dough into a 16-by-12-inch rectangle. Repeat with the sugar cookie dough. Using the parchment to help you, lift the sugar cookie dough and flip it onto the peanut butter dough, parchment-side up, so that edges of both doughs are lined up. Brush off any excess flour and trim the edges to square off all sides. Evenly spread the brownie batter over the entire surface of the sugar cookie dough using an offset spatula. Position the dough so that one of the short sides is facing you. Working from the bottom edge closest to you and using the parchment to help you, roll the dough up tightly, peeling back the parchment as you roll and form a tight log. Keep the log covered in parchment and freeze until firm, about 30 minutes. Remove from the freezer and roll gently on the counter to create a more circular log. Freeze until solid, at least 5 hours and up to 24.
• Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
• Slice half the frozen dough with a sharp knife into 1/2-inch slices (keep the remaining dough frozen until ready to bake) and place on the lined pans spaced 2 inches apart (about 6 per sheet). Bake, switching the positions of the cookie sheets halfway through, until the peanut butter cookie is golden brown but the sugar cookie is still blonde, 14 to 18 minutes. Let cool for 15 minutes on the baking sheets, then transfer to racks to cool completely.
• Let the baking sheets cool completely, then slice the remaining frozen dough and repeat.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

SWIRL COOKIES

Steps:

• In large bowl, beat butter, powdered sugar, egg and orange peel with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar.
• Divide dough into thirds. Tint one portion red and one portion green; leave remaining portion plain. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 20 minutes.
• On separate sheets of lightly floured waxed paper, roll each portion of dough into 12x9 inch rectangle. Place red rectangle on top of green re tangle, using waxed paper ends to help flip dough over. Top with plain dough rectangle. Starting on a long side, and using waxed paper as an aid, roll dough into a cylinder. Wrap into plastic; refrigerate 1 hour.
• Heat oven to 375 degrees F Cut dough into 1/4 in slices. On ungreased cookie sheet, place slices about 1 inch apart. Sprinkle with coarse sugar.
• Bake 7 to 8 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.

SAVOURY CHEESE SWIRLS

Steps:

• Preheat oven to 230degC(450degF).Correction: 200degC (400degF).
• Sift flour and salt together; rub butter in lightly with finger tips.
• Pour nearly all the milk in, saving a little for glazing and quickly mix to a soft dough.
• Turn onto a floured board and knead lightly and quickly; roll out into a slab about 12" by 6" and sprinkle with cheese, shallots, salt and paprika.
• Roll up starting with long side, cut into 1 1/2" or 2" slices; arrange, close together on paper lined baking tray, glaze with the rest of the milk and cook 10 - 12 minutes.

CARAMEL SWIRL COOKIES

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.

SUGAR SWIRL COOKIES RECIPE BY TASTY

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!

MIX-AND-MATCH SWIRL COOKIES RECIPE BY TASTY

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!

BACON SWIRLS

Steps:

• Unroll crescent roll dough, and separate into 4 rectangles, press perforations to seal.
• Stir together cream cheese and next 3 ingredients until blended; spread mixture evenly on rectangles.
• Roll up, jelly roll fashion, starting at a long side; press edges to seal.
• Cut each roll into 8 slices, and place on an ungreased baking sheet.
• Sprinkle swirls evenly with Parmesan cheese.
• Bake at 375 degrees for 12-15 minutes or until lightly browned.
• Serve warm.