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Tuesday, October 29, 2013

Halloween Swirl Cookies






Have you even seen a recipe that was SO cute, that you wanted to make it right away? It happens to me at least three times a week, so needless to say, I don't make many of the ones I do see. I saw some super cute swirl cookies at Christmas on a few sites and I knew I wanted to try them. By the time I finished baking my planned desserts, I didn't have time to make any more cookies. So, I tucked the thought away, for later. Then my friend Jeanine from The Baking Beauties, shared her Swirl Cookies a few week's ago, mentioning a Halloween version would be super cute. I had a ton of Halloween sprinkles, so I decided I was going to make them.



I used a different recipe than Jeanine's because we aren't GF and despite leaving the dough in the freezer for way too long, I think I did an OK job.First off, I have to say that I am no good with dimensions and thicknesses, LOL. So, my vanilla dough was WAY thinner than my orange dough. When I make these for Christmas, I'll try to make them more evenly. Since my dough was so hard (left too long in the fridge), I had an awful time trying to roll it, once it had thawed. Regardless of all this, I kept going. Since I had already made donuts, I decided to share these cookies with the teachers at school. I packaged them up in two take out containers (love having a hubby in the restaurant biz!) and decorated them with some pumpkins and bats. I wrote "You've been Boo-ed! Happy Halloween" on both containers and snuck them into the staff room, yesterday morning. Queenie's teacher said they were super YUMMY and I saw a few more teachers nibbling on some between classes. I just LOVE treating the teachers to some goodies!



Halloween Swirl Cookies
adapted from Live, Learn and Explore

2 C flour
1/2 tsp baking powder
1/4 tsp salt
2/3 C powdered sugar
1/4 C sugar
1 1/4 C (2 1/2 sticks) unsalted butter, cold and cubed
1 tsp vanilla extract
1 tsp lemon extract
1 Tbs lemon zest
orange Gel food coloring
Halloween sprinkles (I mixed green, purple and black, with orange and white)

In a mixer bowl, using the paddle attachment, combine the flour, baking powder, salt, powdered sugar and sugar; mixing well. Add in butter and mix until the dough looks like coarse meal. Add the vanilla and mix until the dough almost forms a ball. Remove half of the dough and set aside. To the remaining dough, add lemon extract, zest and gel food coloring; mixing until just combined and color is evenly distributed.

Roll out each ball of dough between two sheets of parchment paper, trying for a 11"x9" rectangle that is 1/4-inch thick. Remove top sheets from each rectangle of dough and gently flip the orange dough, onto the vanilla dough. Lightly press down to seal the doughs together and cover with a piece of parchment. Place dough on a baking sheet, and refrigerate for approximately 30 minutes, to firm up a bit.

Pour sprinkle mixture into a rectangular dish. Remove dough from the refrigerator and peel the top sheet of parchment paper. Take a knife, and cut the dough into a straight rectangle and carefully roll the dough into a log shape; starting with the long end. Place the log in the dish with the sprinkles, using your hands to press the sprinkles into the bare spots. Place the roll back into the refrigerator for 30 minutes, to make slicing easier.

Preheat oven to 325 degrees F. Slice the dough roll into 1/4 inch slices and place on a parchment covered baking sheet. Bake 15-17 minutes; until the cookies are no longer
shiny and the vanilla dough is lightly brown around the edges.



 This post linked to

See Ya in the Gumbo
My Meatless Mondays
Time to Sparkle
In & Out of the Kitchen
Munching Mondays
Totally Tasty Tuesdays
Tasteful Tuesday


2 comments:

Kim said...

Such a pretty swirl cake! You did a great job on this recipe and I will be sure to try it out when I am ready to do something similar! I just wanted to take a piece! Lol :)

Michelle said...

Really cute, Cindy! I'm sure the teachers appreciated these cookies and the thought behind them. Sorry I'm running behind this week--thank you for linking!