Ribbon Or Swirl Cookies Recipes

RASPBERRY RIBBON COOKIES

Steps:

• Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
• Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
• Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a rope about 12 inches long by rolling between your hands and the work surface. Place ropes on the baking sheet. Either the side of your finger or with the handle of a wooden spoon, make an indentation down the center of each strip.
• Bake for 10 minutes at 350 degrees. Meanwhile, put the jam into a small heavy duty zip-top plastic bag, (the type without a pleat). Snip a small hole in the corner of the plastic bag and press jam down the center of the partially baked cookies. Return to the oven and bake 5 minutes longer or until the cookies are lightly browned.
• Meanwhile, mix the powdered sugar, lemon juice and enough water to make a frosting thin enough to drizzle over the cookies.
• While the cookies are still warm, cut them diagonally into 1-inch lengths. Drizzle with the frosting. Cool completely before removing from the pan or from the parchment paper.

SUGAR SWIRL COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, mix together butter and sugar until light and fluffy.
• Mix in egg, vanilla, and salt.
• Mix in flour.
• Make the dough into a ball and cut into two halves.
• Add food coloring to one half of the dough, working it in until evenly mixed.
• On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
• Take the colored dough rectangle and place it over the other regular dough rectangle.
• Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
• Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
• Chill for at least 4 hours.
• Preheat the oven to 375°F (190°C).
• Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
• Bake for 8-10 minutes, until blonde.
• Enjoy!

RAINBOW SWIRL COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In large bowl, stir cookie mix and flour until blended. Add butter and egg; stir until dough forms.
• Divide dough into 4 portions; place in separate small bowls. Add a few drops blue food color to 1 bowl; stir until dough is evenly tinted, adding more food color as necessary. Repeat with remaining 3 bowls of dough and food colors.
• On lightly floured surface, roll each portion of tinted dough into 24 grape-size balls. Press together 4 balls (1 ball of each color) to look like a miniature beach ball. Roll ball into 5-inch rope, then coil rope into spiral shape. Place on ungreased cookie sheet. Repeat with remaining dough. Top cookies with sprinkles.
• Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely before storing.

MIX-AND-MATCH SWIRL COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, cream the butter and sugar with a hand mixer until light and fluffy.
• Add the egg and vanilla extract and mix until fully incorporated.
• Add the flour, baking soda, and baking powder, and mix until the dough is crumbly, but holds together when squeezed.
• Split the base dough in half, add your desired mix-ins, and incorporate them fully.
• We used chocolate hazelnut spread and cocoa powder for one half and peanut butter for the other.
• Roll out each dough between two sheets of parchment paper until it's ¼-inch (6-mm) thick. Chill both doughs for 30 minutes.
• Place one half of flavored dough on top of the other and start to roll up the doughs into a swirl. Wrap the roll in plastic wrap and chill in the fridge until solid, about 4 hours.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Once chilled, unwrap the dough, slice into ½-inch (1 cm) thick coins, and place them on the baking sheet at least 2 inches (5 cm) apart, as the cookies will spread while baking.
• Bake the cookies for 10 minutes. Let cool at room temperature for about 30 minutes.
• Try additional combinations.
• Enjoy!

RASPBERRY SWIRL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.
• Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.
• Combine raspberry jam, coconut, and walnuts together in a bowl.
• Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
• Cut dough into 1/4-inch thick slices and arrange on a baking sheet.
• Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks.
• Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.

VANILLA-GLAZED SWIRL COOKIES

Steps:

• Knead dough briefly to soften. Fill a cookie press with both kinds of dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes.
• Let cool completely before dipping in the vanilla glaze. Let vanilla-glazed cookies set on a wire rack.