Christmas Swirl Cookies by Dapur Sinolin

Christmas Swirl Cookies by Dapur Sinolin

Ingredients

  • Maked about 40 cookies
  • 1 cup (226g) unsalted butter, room temperature
  • 1 cup (200g) sugar
  • 2 egg yolks
  • 2 tsp (10g) vanilla extract
  • 2 1/2 cup (320g) all-purpose flour
  • 1/2 tsp (2g) salt
  • Red food coloring
  • Green food coloring

Directions

  1. In a large bowl, cream together the butter and sugar for about 3-5 minutes until creamy. Add egg yolks and vanilla extract and mix until well combined. Incorporate flour and salt using a spatula or wooden spoon.
  2. Divide dough in 3 equal pieces. Add red food coloring in one piece and green food coloring in other.
  3. Wrap the three pieces of dough in plastic wrap and shape each into a rectangle.
  4. Refrigerate for 1-2 hours.
  5. Roll green dough into a 9×12 inch (23x30cm) rectangle over a parchment paper. Use flour to make sure the rolling pin doesn’t stick .
  6. Roll vanilla/white dough into a 9×12 inch (23x30cm) rectangle over a parchment paper. Use flour to make sure the rolling pin doesn’t stick .
  7. Roll red dough into a 9×12 inch (23x30cm) rectangle over a parchment paper. Use flour to make sure the rolling pin doesn’t stick .
  8. Flip the vanilla dough on top of the green dough.
  9. Flip the red dough on top of the vanilla dough.
  10. Roll up into a log, cover and refrigerate for 1 hour.
  11. Preheat oven to 350F (180C). Line two baking sheets with parchment paper.
  12. Slice the log into ¼ inch (6mm) thick cookies. Place the cookies on the prepared baking sheets with distance between them.
  13. Bake for 12-15 minutes or until slightly golden.
  14. Let the cookies cool on the baking sheet for 5 minutes. Cool completely on cooling rack.


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