Swirled Galaxy Cookies Food

GALAXY COOKIES

Steps:

• In stand mixer fitted with paddle attachment, cream butter.
• Add granulated sugar and beat until light and fluffy.
• Add vanilla and stir well.
• Stir in lightly beaten egg yolk. Scrape down sides of bowl as needed to evenly incorporate all ingredients.
• In separate bowl, combine flour, cocoa powder and salt.
• With mixer on medium-low speed, gradually add flour until well-incorporated (you will definitely need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl).
• Transfer dough to clean surface and use your hands to form it into a cohesive ball.
• Flatten into a disk (about 1" thick), cover with clear wrap, and chill for 30 minutes.
• Preheat oven to 350F and line cookie sheet with parchment paper.
• Once dough has chilled, transfer it to a clean, lightly floured surface and use a lightly floured rolling pin to roll out to about ¼" thickness.
• Lightly flour your star cookie cutters and cut out your shapes, transferring them to ungreased cookie sheet.
• Once you have cut out all of the shapes that you can, be sure to re-combine the scraps and roll out and cut out again to get the maximum number of cookies from your dough.
• Bake on 350F for 10-12 minutes (longer if you are using larger cookie cutters) and allow cookies to cool completely before dipping
• In a large bowl, combine sifted powdered sugar, 3 Tbsp milk, and light corn syrup. Whisk until smooth. If mixture is too dry, add additional milk, one teaspoon at a time until mixture can be stirred.
• Stir in extracts (be sure to taste test to ensure you are happy with the flavor!)
• Glaze should be thick, to test that it is the right consistency drop a few droplets on top of a test cookie. If the glaze remains stiff, it needs to be thinned. If it runs off the cookie, it is too thin and needs more powdered sugar. If it settles down smoothly, it is just right.
• Divide glaze into four small bowls.
• Working with one bowl at a time, use a toothpick (a different toothpick for each color) and dip it into the food coloring bottle and then into the glaze. You want a small pool of food coloring about the size of a mini chocolate chip or two.
• Drag a toothpick through the food coloring and glaze until it is prettily swirled (like a galaxy).
• Holding your cookie at the base, dip the surface of each cookie into the glaze (take a look at your first cookie -- are you satisfied with the pattern? Adjust whorls with additional food coloring as needed).
• Optional: Before glaze can harden, immediately after dipping sprinkle cookies with disco dust and silver stars. These make them look extra pretty but are not required for stunning cookies.
• Once the first bowl runs out or the colors become too muddled together from dipping, move onto your next bowl of food coloring (you will probably need to stir as the surface may have begun to harden).
• Repeat steps 5-7 until all cookies have been dipped. Allow them to harden at least 30 minutes (may take longer) for glaze to set. Enjoy!
• Keep uneaten cookies in an airtight container at room temperature.

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.

SWIRL SHORTBREAD COOKIE SANDWICHES WITH RASPBERRY FILLING

Steps:

• For the raspberry filling: Combine the raspberries, granulated sugar and lemon juice in a medium saucepan and heat over medium heat, crushing the fruit and stirring occasionally. Bring the mixture to a boil, whisk in the cornstarch and lower to a simmer. Simmer until slightly thickened, about 5 minutes. Remove from the heat and allow to cool to room temperature. Refrigerate until ready to use.
• For the cream filling: Add the white chocolate to a bowl fitted over a pot of simmering water to make a double boiler. Heat until the chocolate is fully melted, then remove the bowl and allow to cool slightly, 5 to 10 minutes.
• Once cool, whisk in the mascarpone and confectioners' sugar and continue to whisk until all lumps of sugar are dissolved and the mixture is smooth and velvety.
• For the cookie dough: Preheat the oven to 350 degrees F.
• Add the butter to the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the confectioners' sugar and vanilla to the bowl and continue to beat, scraping down the sides of the bowl as needed, until well incorporated, 60 to 90 seconds.
• Whisk together the flour and salt in a medium bowl. On low speed, add the flour mixture to the butter mixture and beat to combine. Add the milk and mix just a bit more until everything is incorporated. Transfer the dough to a piping bag fitted with a medium star tip.
• Line 2 baking sheets with parchment and pipe 1 1/2-inch circles of dough, about 12 on each sheet. Chill in the refrigerator for about 8 minutes.
• Bake until light golden brown on the sides, 12 to 15 minutes. Allow to cool on the baking sheets.
• Once all cookies have been baked and cooled, spoon the raspberry filling onto the bottom of half of the cookies. Scoop the cream filling into a piping bag fitted with a small round tip and pipe it on top of the raspberry filling. Use the remaining cookies as tops to create sandwich cookie.

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!

SWIRLED GALAXY COOKIES

Steps:

• Combine flour and baking soda. Beat next 4 ingredients in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Divide dough into 2 equal portions.
• Place 1 portion of dough in medium bowl; tint with blue food coloring. Wrap in plastic wrap. Repeat in separate bowl with second portion of dough and purple food coloring. Refrigerate both doughs 1 hour.
• Roll out blue dough between 2 lightly floured sheets of waxed paper into 10x7-inch rectangle. Repeat with purple dough; place over blue dough rectangle. Starting at 1 long side of rectangle, roll up dough tightly into log. Wrap in plastic wrap. Freeze 1 hour.
• Heat oven to 350ºF. Unwrap dough; cut into 34 slices, each about 1/4 inch thick. Place, 2 inches apart, on parchment-covered baking sheets. Sprinkle with stars and sprinkles.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

GALAXY COOKIES

Steps:

• Preheat over to 350°F.
• Mix thoroughly butter, sugar, vanilla, and, if desired, a few drops of food coloring.
• Work in salt and flour until dough holds together.
• If dough is dry, mix in 1 to 2 Tbsp light cream.
• Mold dough by tablespoonfuls around date, nut, candy, cherry, or a few chocolate pieces.
• Roll into balls.
• Place cookies about 1-inch apart on an ungreased cookie sheet.
• Bake 12-15 minutes until set but not brown.
• Prepare icing by mixing confectioners sugar with light cream or milk and vanilla until smooth.
• If desired, stir in a few drops of food coloring.
• For a tasty chocolate icing, increase light cream to 3 tbsp and stir in 1 oz melted unsweetened chocolate.
• Let cookies cool, then dip tops of cookies into icing several times to get a good layer.
• If desired, immediately decorate with coconut, nuts, colored sugar, candies, chocolate pieces or chocolate shot.
• Makes 20 to 25 cookies.
• Variations: Brown Sugar Galaxy Cookies: Substitute 1/2 c brown sugar (packed) for the confectioners' sugar and omit food color.
• Chocolate Galaxy Cookies: Omit food color and stir in 1 oz melted unsweetened chocolate (cooled) into butter mixture.

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.

LISA'S SWIRLED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mix butter, granulated sugar, brown sugar, vanilla and eggs in a large bowl.
• Stir in the flour, baking soda and salt.
• Stir in 2 cups of Swirled Chocolate Chips.
• Drop dough by rounded measuring tablespoons, about 2-inches apart, onto ungreased cookie sheet.
• Place the several of the reserved swirled chocolate chips on top of each cookie.
• Bake 9 to 12 minutes or until light brown.
• Cool slightly.
• Remove from cookie sheet.
• Cool on wire rack.

TASTY GALAXY STUFFED COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F.
• Beat Blue Cookie Mix, 2 tablespoons butter, and 2 tablespoons water in a medium mixing bowl with a hand mixer until dough forms. Repeat with Purple Cookie Mix and remaining 2 tablespoons of butter and water.
• Freeze both doughs for 20 minutes.
• Roll each batch of chilled dough into a 12-inch log; place, side by side, on a floured work surface, then tightly twist logs together. Roll to form rope.
• Break off 6 rectangles of the white chocolate bar, then break each small rectangle in half. Reserve the remaining white chocolate bar for later use.
• Form dough into 12 balls, using about 1 tablespoon of dough for each ball; flatten each ball into 2-inch round. Place 1 square of white chocolate on the center of each round. Mold dough around the chocolate to completely enclose chocolate; place on a parchment-covered baking sheet.
• Bake 12-13 minutes or until puffed in the centers and set around the edges. Cool for 5 minutes before transferring cookies to a cooling rack.
• Microwave reserved white chocolate bar in microwaveable bowl on high for 1 minute or until completely melted, stirring after 30 seconds. Drizzle the chocolate over warm cookies; top with pink sprinkles.
• Enjoy!