Ribbon or Swirl Cookies

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Wish I would have read the other reviews before making this. I didn't even get to make them because after chilling the dough, it would just crack and break apart when trying to roll it. Ended up throwing out the dough and making something else. Waste of time and money.

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Looks just like the picture! ....and really not that difficult. I was looking for another cookie for my Christmas cookie tray that would add some eye appeal. This will do the trick. The cookie is tasty but not overly sweet. I didn't find the dough difficult to work with. I rolled it out while it was soft and the put it in the fridge for about 30 min. I then assembled the roll as directed and put it back in the fridge for 1 hour before slicing and baking. This worked really well. I also used the parchment paper to lift the dough and make the roll and then peeled it away as the roll progressed. I found if I tried to remove the dough from the parchment and then roll it, the dough cracked. The only change I made was to use almond extract rather than mint and it was wonderful!

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Striking, tasty and not a crumbly cookie. I like Alton Brown's version, that recommends to roll the stacked dough before chilling. It is far easier to roll when soft than chilled (the dough cracks and easier to slice the cookie rounds when the dough is chilled. I recommend slicing the cookies 1/4 inch not wider.

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Strange consistency! Chocolate cookie was bitter, also had to add tons more mint extract! Not recommended! I think just about everything the foodnetwork kitchen staff comes up with sucks!

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These cookies were a smash during Christmas I had different varirties and everyone loved them and they were not difficult to prepare if you do plan to make these cookies I suggest you make and create the roll days in advance it will save you time Recommend 5/5

Here is a picture of the christmas cookies

The red and green, chocolate and vanilla and vanilla and chocolate

http://www.flickr.com/photos/23353297@N04/3162187768/

http://www.flickr.com/photos/23353297@N04/3161352771/in/photostream/

http://www.flickr.com/photos/23353297@N04/3161351843/in/photostream/

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I would not make these cookies again. They are very time consuming, and just not all that great. I followed the recipe exactly, but they're just not that special. It's difficult to roll the dough into a log -- my swirls were a little on the square side. The taste is dull... nothing too special or memorable. I am considering dipping half in melted chocolate, as one previous reviewer has suggested.

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I've been making these cookies for the past three years. I think that's when they were first featured in 12 Days of Cookies. I replace the mint with vanilla and I make the striped version about 2 x 2 inches. They are delicious and very professional appearing.

My 21 year old daughter just asked me for the recipe.

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This recipe is awesome!
I made the ribbon cookies "zebra-stripe" by moving the dough around and making it sort of uneven. They taste great and are not that hard to make.

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The recipe calls for much too much cocoa powder because my chocolate dough came out very crumbly. Once baked, these cookies looked very appealing to the eye and had a very holiday flavour with the peppermint. The cookies came out crumbly also, not very coherent.

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Found the directions difficult to understand and the dough was sooo hard to work with. Even after refrigerated.