This is the last of my swirl cookies. This season’s holiday sweets have been completed! I put three of each of the three cookies into Chinese carry-out style boxes in a mustard color. My Christmas theme (as you can see by my Christmas tree this year) is owls. I have owl wrapping paper, so on the cookie boxes I’m going to paste a cut out of one of the owls on the paper.
I’ve personally eaten far too many of these cookies, but that’s sort of the downfall in Christmas treat making.
I was inspired by the link shared below for these cookies, but I actually followed the recipe for the mocha swirls since I knew it produced beautiful cookies.
Last year I made different fudges for Christmas.
Do you make sweets for presents at the holidays?
What are you giving this year, if you do?
Strawberry Swirl Cookies
3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup butter
1 cup sugar
1/2 tsp vanilla extract
1/2 tsp strawberry extract
1/2 tsp red food coloring
1. In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
2. In the bowl of a mixer, beat the butter and sugar until creamy. Add the egg and beat until combined. Slowly add the dry ingredients in and beat until you have a nonsticky dough.
3. Remove the dough from the mixer bowl and separate into two portions. Return one of the portions to the mixer and beat the vanilla in with the dough. Remove from the bowl.
4. Put the other half of dough into the mixer bowl and beat with the food coloring and strawberry extract.
5. Roll out each portion of dough between two sheets of wax paper, so that the dough is approximately 1/4-inch thick. Chill on a baking sheet in the refrigerator for an hour.
6. Remove the dough from the refrigerator and press the strawberry dough on top of the vanilla dough. Roll the dough into a log, starting on the long side of the dough. If the dough starts to rip as you’re rolling, press it back together. Go slowly.
7. Pour your sprinkles into a long, shallow pan. Roll your dough roll into the sprinkles, making sure the sprinkles stick to the dough.
8. Cover the dough roll in wax paper and then plastic wrap. Refrigerate for an hour.
9. Preheat oven to 350. Remove the chilled dough roll from the refrigerator and slice into 1/4-inch rounds. I got about 3 dozen cookies from one cookie dough roll.
10. Place the cookies on a baking sheet lined with parchment paper. Bake for 11 minutes.