Swirl Cookies Food

ICEBOX SWIRL COOKIES

Steps:

• Using an electric mixer (stand or hand-held), cream together butter and sugar until pale and creamy, then beat in whole egg. Scrape down sides of bowl. Beat in milk, almond and vanilla extracts and salt. Gradually add flour and ground almonds, mixing until a soft dough forms (you may need to mix in the last additions of flour by hand).
• Divide dough into 3 equal portions, each in its own bowl. Leave one plain, tint the second with green food colouring and the third with red. Mix in colourings thoroughly. Cover each dough with plastic wrap and chill until firm and no longer sticky, about 45 min.
• Cut 3 pieces of parchment paper at least 10 x 12 in. (25 x 30 cm) in size. Using a floured rolling pin, roll each dough into a 7 x 9-in. (18 x 23 cm) rectangle, approx. 1/8 in. (3 mm) thick on its own piece of parchment. Patch edges as required to attain size. Chill dough, still on parchment, on baking sheets until firm.
• In a small bowl, beat egg white. To layer, place red dough (still on parchment) on work surface and brush with egg white. Lining up the edges, invert plain dough onto red one and peel off parchment from plain dough. Brush with egg white and invert green dough on top, again peeling away parchment. Use a sharp knife to lightly trim edges, wiping blade clean between cuts to keep colours distinct.
• Place longest side of dough nearest to you and tightly roll up into a log, smoothing and straightening as you roll (lift parchment to help release red dough). Gently press edge of log together to seal. If log's diameter is thicker than approx. 2 in. (5 cm), gently hand-roll to lengthen. Wrap log in plastic wrap and chill until firm, approx. 2 hr. (or overnight).
• Preheat oven to 350°F (180°C). Slice log into 1/4-in. (5 mm) thick rounds, wiping blade clean between cuts. Set about 1 in. (2.5 cm) apart on 2 parchment paper-lined baking sheets. Bake 12 to 14 min., until firm but not browned. Cool completely before storing in an airtight container.

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!

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!

HOLIDAY SWIRLED SUGAR COOKIES

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.

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.

PEPPERMINT SWIRL COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Combine the cake mix, oil, flour and extract into a mixing bowl and blend on medium until well mixed.
• Divide the dough in half.
• Add red food coloring to ½ of the dough and work together until it has disbursed throughout the dough and it is all one color.
• Using a small scoop or one level tablespoon, make 12 dough balls out of each color.
• Divide each ball of cookie dough in half - ending with 24 small dough pieces of each color.
• Using one red and one white dough ball, roll together until the desired "swirl" is achieved.
• Place on the prepared baking sheet and bake for 7-9 minutes.
• Allow to cool on pan for approximately 1 minute before transfer to a cooling rack to cool completely.

RASPBERRY SWIRL COOKIES

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.

VANILLA-GLAZED SWIRL COOKIES

Steps:

• Knead dough briefly to soften. Fill a cookie press with both kinds of dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes.
• Let cool completely before dipping in the vanilla glaze. Let vanilla-glazed cookies set on a wire rack.

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.

CHOCOLATE CHERRY SWIRL COOKIES

Steps:

• Preheat the oven to 350º F.
• In a mixing bowl beat the butter and Splenda Monk Fruit Sweetener together until fluffy, about 1 minute. Add in the egg, almond extract, and a bit of food coloring and beat again.
• Sprinkle in ¾ cup flour, salt, and baking soda and beat until incorporated. Fold in chocolate chips. Blot cherries with a paper towel to dry them a bit, and fold them in as well.
• Separate half of the batter into another small bowl. In one half of the batter, add 3 tablespoons unsweetened cocoa powder, stirring or beating until cocoa is fully mixed in. In the other half of the batter, add 3 more tablespoons all-purpose flour and beat until it's fully mixed in.
• Using a small cookie scoop, scoop up some of the cherry batter, and then some of the chocolate batter. Drop dough balls onto a silicone-lined or parchment paper-lined baking sheet.
• Bake for 8-10 minutes. Let cool completely. Enjoy!

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.

SWIRL SUGAR COOKIES RECIPE

Steps:

• MIXING: Measure and sift the flour, salt and baking powder into a bowl. Set aside.
• In a large bowl or in mixer bowl with paddle attachment, cream together the softened butter and the sugar. Once smooth, add the eggs, vanilla and combine well.
• Add the dry flour mixture to the butter / egg mixture, but by bit. Mix until the dough is smooth.
• Divide the dough into two equal halves. Using the food coloring you chose, knead in a few drops for your desired color.
• Using an 8x8-inch or similar pan, lines the bottom with plastic wrap, then evenly press in one of the dough halves. Cover with plastic wrap then press in the other half. Chilling in this square shape makes the dough easier to roll out later. Chill for at least an hour, though overnight works. You can freeze the dough here too.
• ROLLING: If you chilled the dough more than an hour, allow it to warm very slightly to encourage better roll out. Choose one of your chilled squares and commence. Another helpful tip: roll between long pieces of parchment. This keep the dough from sticking to the rolling pin, obviates the need for any extra flour, and provides an easy transfer method (we'll get to that later). Roll to between ⅛- to ¼-inch thickness. Roll to about a 10x17-inch rectangle. I'm guessing here as I eyeballed it; just go with the thickness and aim for a rectangle shape. After this roll out is done, do the other square in the same manner, so that it is about the same size. Keep the first rolled out dough chilled flat while you do the second dough.
• ASSEMBLY: Strip off the top parchment from your colored and non-colored doughs (and set the paper aside for the baking sheets later). Brush your colored dough ever-so-slightly with some water. Now, as gracefully as possible, flip the non-colored dough onto the the colored, lining them up fairly well. Using the rolling pin, gently roll them together to help layers stick.
• Trim the edges to line them up. (Save the scraps to bake separately, as tasters.) Starting from the long edge, start rolling to the two layers together. If the middle of the roll looks thicker than the ends, don't worry. Once you have completely rolled up the layers, you can gently roll the entire log to even out the diameter.
• Keep the dough log on the parchment and sprinkle the parchment with a bottle of the rainbow sprinkles. Roll the log into to sprinkles, totally encrusting it. Use another half bottle of sprinkles, if needed. The log now looks like a rainbow-colored Gila monster.
• Roll the colorful log up into the parchment, transfer to large baking sheet, and place in fridge for 3 to 4 hours. You can also freeze the dough here.
• BAKE PREP: Using a very sharp knife, cut cookie rounds just less than ¼ inch thick. Place on baking sheet with previously used parchment you saved, spacing 2 inches apart to allow for spreading.
• Bake in the center of a preheated oven at 350 degrees F for approximately 8 to 11 minutes (depending on cookie size and your oven temperature). When the cookie surfaces are matte looking, they are done. Don't overbake or they will be hard. Allow to rest on baking sheet for a few minutes, then transfer to rack to cool completely.

DATE SWIRL COOKIES

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.