Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Festive Swirl Cookies
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- Level: Intermediate
- Total: 5 hr (includes chilling, cooling and resting times)
- Active: 1 hr
- Yield: 40 to 48 cookies (depending on the size of your rectangles)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 44 servings
- Calories
- 191
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 53 mg
This recipe is sponsored by Ghirardelli. Why choose between chocolate and vanilla when you can have both, thanks to these eye-catching swirl cookies? Assembling them couldn’t be easier — just layer the different doughs on top of each other, roll them into a log, cut and bake! As a finishing touch, dip the bottoms into melted candy and cover with holiday sprinkles. It’s the little details that make them even more stunning to see — and tasty to eat!
- Level: Intermediate
- Total: 5 hr (includes chilling, cooling and resting times)
- Active: 1 hr
- Yield: 40 to 48 cookies (depending on the size of your rectangles)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 44 servings
- Calories
- 191
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 53 mg
Ingredients
Vanilla Dough:
Chocolate-Flavored Dough:
Decorations:
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Directions
- For the vanilla dough: Mix the granulated sugar, confectioners’ sugar and salt in the bowl of a stand mixer. Add the butter and beat with the paddle attachment until the mixture is fluffy, about 2 minutes. Add the vanilla and egg and beat until smooth. Gradually add the flour, mixing slowly until blended.
- Divide the dough in half and place each half between 2 pieces of lightly floured parchment or wax paper. Roll each into a 10-by-12-by-1/4-inch rectangle (it’s okay if your rectangle is a little smaller). Slide the dough rectangles in the parchment onto a baking sheet and refrigerate until firm, at least 2 hours and up to overnight.
- For the chocolate-flavored dough: Whisk the granulated sugar, confectioners’ sugar, cocoa and salt in the bowl of a stand mixer. Add the butter and beat with the paddle attachment until the mixture is fluffy, about 2 minutes. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.
- Divide the dough in half and place each half between 2 pieces of lightly floured parchment or wax paper. Roll each piece of dough into a 10-by-12-by-1/4-inch rectangle (it’s okay if your rectangle is a little smaller). Slide the dough rectangles in the parchment onto a baking sheet and refrigerate until firm, at least 2 hours and up to overnight.
- Put one of the chocolate and one of the vanilla dough sheets next to each other on a work surface and remove the top pieces of parchment. Brush the chocolate dough lightly with cold water. Lift the vanilla dough with the bottom parchment and flip it over on top of the chocolate dough, taking care to line up the edges of the dough and trimming as needed. Lightly press to smooth and seal the dough together. Remove the top piece of parchment and brush the dough lightly with cold water. With one of the long edges of the sandwiched dough facing you and using the edge of the parchment as a guide, roll the dough into a tight cylinder about 2 inches wide. Wrap in plastic wrap and refrigerate for 1 hour. Repeat with the remaining 2 dough sheets.
- Position oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
- Slice one of the dough cylinders crosswise into 1/2-inch-thick cookies. Lay the cookies about 1/2 inch apart on the prepared baking sheets. Bake until just golden (not too dark or you'll lose the definition of the spirals), 14 to 16 minutes. Let cool on the baking sheets to room temperature, then transfer to a wire rack to cool completely. Line the 2 baking sheets with fresh sheets of parchment and repeat the cookie cutting and baking with the second dough cylinder.
- For the decorations: While the cookies cool, add 1 1/2 cups of the candy melting wafers to a medium bowl and place over a small pan with 2 inches of water over medium heat. Heat, stirring occasionally, until the candy is just melted, about 6 minutes. Remove from the heat, add the remaining candy melting wafers and stir until everything is melted and combined.
- Line 2 baking sheets with parchment. Combine the sprinkles and nonpareils in a medium bowl. Carefully dip the bottom of each cookie in the melted candy, then use forks to transfer the cookie to the bowl with the sprinkles. Use a spoon to make sure all the melted candy is covered, then transfer the cookie back to one of the prepared baking sheets. Repeat with the remaining cookies, melted candy and sprinkles. Let the cookies rest at room temperature until set, about 30 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
