Spiral Cookies Recipes

SPRINKLED SPIRAL COOKIES RECIPE

Steps:

• Combine the 2 cups of flour, baking powder, salt and sugars in a food processor and process to mix. Add butter and process until the mixture has a cornmeal consistency. Add the vanilla and process until mixture just forms a ball.
• Divide the dough in half and return one half to the food processor. Add the almond extract, food coloring and 2 Tbsp flour and mix until just incorporated.
• Roll out each portion of dough between sheets of waxed paper into an 8×11-inch rectangle, with ¼-inch thickness. Stack the dough, leaving in the wax paper, onto a baking sheet and refrigerate until firm, at least 1 hour.
• Pour the sprinkles into a shallow dish. Remove the dough from fridge and peel off the top pieces of wax paper from each dough half. Lift one and flip it over onto the other half so that the doughs are touching. Remove the top sheet of wax paper and trim the long edges with a sharp knife so that the sides are straight.
• When the dough becomes just pliable, roll the dough beginning with a long end into a log. Gently curl the edge with fingertips and try to avoid creating pockets of air. Carefully lift log into the dish with the decors and roll until outside is completely coated. Wrap the log in plastic wrap and refrigerate until firm enough to slice, about 2 hours.
• Preheat your oven to 325 degrees F.Slice the cookie log into 1/4-inch-thick discs and bake on parchment-lined baking sheets for 15 to 17 minutes, or until the cookies are no longer shiny. Transfer cookies to a wire rack to cool completely.

CINNABON ROLL SPIRAL COOKIES!!!

Steps:

• For both cinnamon mixtures, mix (in separate bowls) well, set aside.
• For cookie dough, combine shortening and dark brown sugar in large bowl.
• Beat til well blended.
• Beat in eggs and vanilla til very well blended.
• Combine flour, baking powder, salt and cinnamon in small bowl.
• Add to creamed mixture, mix well.
• Turn dough onto sheet of waxed paper and spread/pat out to a 9x7" rectangle.
• Sprinkle evenly with Inside cinnamon mixture.
• Roll up jelly-roll style into a log.
• Dust all sides with Outside cinnamon mixture.
• Wrap tightly with plastic wrap.
• Refrigerate 4 hours or overnight.
• Heat oven to 375º, spray cookie sheets with butter-flavored cooking spray.
• Cut cold log into about 1/4" slices. It's ok if you can't slice that thin.
• Bake for 8 minutes or til lightly browned on top.
• Cool on cookie sheets for 4 minutes.
• Then remove from cookie sheets, and cool the rest of the way on wire racks.
• When cool, mix glaze ingredients well using as much or little milk as needed for a thick yet pipeable consistency.
• Pipe glaze over each cookie.
• HINT:.
• Be careful when rolling this dough. If it starts to crack, smooth them. Roll slowly.
• Also, I found it easier when you slice them, let the slice rest on the knife when moving them to the cookie sheet. If they fall apart a bit, don't fret, just push them back together! They bake up just fine!
• Makes 3-4 dozen.

CHOCOLATE SPIRAL COOKIE WITH NERD CANDY

Steps:

• Beat the butter and sugar in a medium bowl until soft and creamy. Add the vanilla, egg, and flour into the creamed mixture and stir until it forms a soft dough.
• In a separate bowl, make the chocolate dough in the same way.
• Knead each dough separately until smooth, cover in plastic wrap, and chill for 30 minutes.
• Roll out both pieces of dough to 10 x 7in. rectangles. Brush a little milk on the vanilla dough and lay the chocolate dough on top. Press down gently. Roll up from the short side to make a spiral log. While rolling the dough into a log, roll in nerd candy. Wrap and chill for 30 minutes.
• Cut the roll into (about) 24 slices, arrange 1 1/2in. apart on two parchment paper-lined cookies sheets, and bake for 10-12 minutes.