Whoville Swirl Cookies Ingredients: 2 cups cake flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2/3 cup powdered sugar 1/4 cup granulated sugar 1 1/4 cup cold unsalted butter, cut into small pieces 2 ounces cream cheese 1 teaspoon vanilla extract Food coloring of your choice (I used Wilton gel colors, a toothpick dab at a time) 1/4 teaspoon flavored extract (optional – I used real lemon extract) Rainbow sprinkles (or color of your choice) Directions: Prepare 4 sheets of parchment paper, just larger than 11 x 9-inches; set aside. In mixer bowl, blend flour, baking powder, salt, and sugars. Add the butter and stir at medium speed, until mixture resembles coarse crumbs. Add cream cheese and vanilla on medium speed, stirring until dough forms a ball. Divide dough ball in half and remove one half to a sheet of parchment paper. Add food coloring and flavored extract (if using) to the remaining dough in mixer on medium-low speed, stirring until color is well-incorporated. Remove colored dough to a second sheet of waxed paper. Cover each ball with another sheet of waxed paper and roll out to 1/4″ thickness. You will end up with an oval or rectangle roughly 11×9″. Keep the rolled dough covered with the paper and refrigerate on a cookie sheet for at least 30 minutes to 2 hours (you can stack the papered dough on each other for this step). You want the dough firm enough that you can peel off the paper without tearing the dough. Remove dough sheets from fridge. Remove top paper sheet from each layer of dough. Lightly brush uncolored dough with water. Place colored dough, unpapered side down, on top of plain dough, lining up edges as best you can. Trim edges to make a somewhat-even rectangular shape. Let the dough rest for a few minutes until it is soft enough to roll. Roll up tightly, starting with the long side of the dough. If you get a tear, just press the dough together with your fingers. The dough will seal itself during baking. Place sprinkles on large tray or plate. Lay a sheet of plastic wrap next to the sprinkles. Roll log in sprinkles, pressing lightly to help the sprinkles stick to the dough. Lift onto plastic and wrap tightly. Chill in fridge for 3 hours. Preheat oven to 350F. Line two baking sheets with parchment paper. Cut dough with a sharp knife into 1/4-inch slices. Place 2 inches apart on prepared baking sheets. Bake for 15-17 minutes, or until edges start to turn golden brown. Remove from oven and let cookies remain on the baking sheet for about 5 minutes, then transfer to a wire cooling rack.
Posted on: Sun, 23 Nov 2014 03:08:42 +0000
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