Thursday, December 22, 2011

Shortbread Swirl Cookies


These cookies are a shortbread cookie that I have made into a swirl cookie.  It is the same as my previous post except these cookies are a little softer than the pink swirls.  


Super easy 4 ingredient cookie.


Cally and I entered a cookie contest at the fair where we were given this recipe and everyone had to follow the same recipe and present 12 cookies for judging.  It is amazing that you can give 10 people the same recipe and they will all show up with different looking cookies.  I placed 2nd and Cally placed 3rd in this competition...it was fun!


Shortbread Swirls


1 C butter
1/2 C powdered sugar
1 t almond extract
2 C flour
food coloring is swirling




Let butter sit at room temperature for 4-6 hours.  Cream butter and sugar together til light and fluffy.  Blend in almond extract.  Add flour small amounts at a time and mix until smooth.  If you want to swirl your cookies, divide the dough in half and place one half back in the mixing bowl and color your dough.  Knead dough slightly to make it smooth.


Roll our each portion of dough between 2 sheets of wax paper.  You want a rectangle 11 x 8 1/2  inches by 1/8 inch thick.   Place white dough on table and take off the top sheet of wax paper.   Take the top sheet of wax paper off of the colored dough and flip the colored dough on top of the white dough.   Roll dough starting at the long end up like a jelly roll.

Pour colored nonpareils in a dish, roll the dough log in the nonpareils until the sides are coated.
Slice cookies 1/8 to 1/4 inch thick. I used dental floss to slice my cookies as the knife was pushing the dough down and not cutting well.  Place on Parchment lined cookie sheets at 350 degrees for 15 to 17 minutes.




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