VANILLA-AND-CHOCOLATE SHORTBREAD SWIRLS
Two flavors of dough are formed into a single log, then sliced and baked in these tree ring-like cookies. Martha gilds the lily with milk chocolate "bark" and pistachio "moss" for a unique faux-bois effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 36
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together flour and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, confectioners' sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Stop mixer and add flour mixture; mix on low speed until just combined. Remove half the dough; divide into two equal pieces, wrap in plastic, and set aside while you make the chocolate dough.
- In a small bowl, stir together cocoa, espresso, and 2 tablespoons hot water. Add cocoa mixture to remaining cookie dough and mix on low speed until color is uniform, scraping down sides of bowl as needed.
- Place half the chocolate dough on a sheet of parchment and cover with a sheet of plastic wrap. Roll dough into a 14-by-10-inch rectangle (dough will be very thin but can be easily patched if it tears). Set aside, still covered with plastic. Repeat rolling process with remaining chocolate dough and both pieces of vanilla dough.
- Place one sheet of chocolate dough on work surface and remove plastic. Remove plastic from one sheet of vanilla dough and invert, still attached to its parchment backing, onto chocolate dough, pressing gently with the palm of your hand to adhere. Gently peel back parchment paper to remove. Continue layering with remaining chocolate and vanilla doughs. Position dough with one short side parallel to edge of work surface, then roll dough into a tight spiral. Wrap log in parchment and place in a cardboard paper-towel tube that has been cut open from end to end (this will help retain the round shape of the log of dough). Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 325 degrees. Line two rimmed baking sheets with parchment. Trim ends from dough. Slice dough 1/4 inch thick. Roll each cookie between sheets of parchment into an oblong disk about 3 inches long and 1/8 inch thick; transfer to prepared sheets. Bake until crisp, 8 to 10 minutes. Transfer sheets to wire racks and let cool completely. Working with one cookie at a time, dip an edge in melted chocolate and coat with pistachios. Transfer to fresh parchment-lined baking sheets and let stand until chocolate is set, 45 to 60 minutes.
CHOCOLATE AND VANILLA SWIRL COOKIES
Chocolate and Vanilla Swirl Cookies are an impressive treat that all cookie lovers will love! Bring a batch to your next cookie swap or bake them to share with friends and family!
Provided by Ashley C.
Categories Dessert
Time 2h40m
Number Of Ingredients 14
Steps:
- To make the vanilla layer, whisk the flour and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Add egg yolks and vanilla until combined, scraping down the side of the bowl as needed. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Transfer the dough to a clean counter and divide it in half. Roll each piece of dough into a 6-inch log about 2 inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm, about 2 hours.
- To make the chocolate layer, whisk the flour, cocoa powder and salt together in a medium bowl; set aside. Melt the chocolate chips in a heatproof bowl set over a pot of simmering water. Let cool completely. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Add egg yolks, cooled chocolate and vanilla until combined, scraping down the side of the bowl as needed. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Transfer the dough to a clean counter and divide it in half. Roll each piece of dough into a 6-inch log about 2 inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm, about 2 hours.
- To make the cookies, preheat oven to 325 degrees F. Roll one vanilla dough log into a 12-inch square. Repeat with one chocolate dough log. Flip the chocolate dough on top of the vanilla dough so that the chocolate dough is layered on top of the vanilla dough. Gently roll over the top with a rolling pin to make the doughs stick to one another. Roll up the dough into one big log, pressing gently as you roll to adhere the dough. Carefully slice the log into 1/4-inch-thick cookies. Repeat with the remaining two dough logs. Bake 12 to 15 minutes, or until the edges begin to brown. Let cool and enjoy!
Nutrition Facts : Calories 1566 kcal, Carbohydrate 143 g, Protein 19 g, Fat 103 g, SaturatedFat 63 g, Cholesterol 436 mg, Sodium 608 mg, Fiber 6 g, Sugar 35 g, ServingSize 1 serving
BASIC CHOCOLATE PINWHEEL COOKIES
This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!-Denise Hufford, Midland, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 153 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 87mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
MIX-AND-MATCH SWIRL COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, large egg, vanilla extract, all-purpose flour, baking soda, baking powder, peanut butter, chocolate hazelnut spread, cocoa powder, strawberry jam, cream cheese, chocolate cookie wafer, cookie cream filling, rainbow sprinkles, white chocolate
Provided by Matthew Johnson
Categories Desserts
Yield 6 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 1042 calories, Carbohydrate 109 grams, Fat 62 grams, Fiber 4 grams, Protein 15 grams, Sugar 58 grams
SUGAR SWIRL COOKIES RECIPE BY TASTY
Here's what you need: butter, sugar, egg, vanilla extract, salt, flour, red food coloring, sprinkles
Provided by Katie Aubin
Categories Snacks
Yield 12 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 164 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams
VANILLA-GLAZED SWIRL COOKIES
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Swirl Cookies, or White-Chocolate-Glazed Cookies.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 3
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.
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