Looking for a fun new cookie recipe? Try these swirled sugar cookies! They are great for the holidays and kids love to make them with you, and surprisingly easy since they are a slice and bake cookie.
1 cup unsalted butter
1 cup icing sugar
1 egg, beaten
1 1/2 teaspoon almond extract
1 tsp vanilla essence
1 tsp salted
2 1/2 cups all purpose flour, sifted
Food colouring of choice (gel will give more vibrant results)
1. In a large bowl, or the bowl of your stand mixer, cream the butter until light and fluffy, usually 2-3 minutes.
2. Add icing sugar and beat to incorporate.
3. Add almond extract, vanilla essence, salt and egg and beat until well combined.
4. Add sifted flour and beat in to form dough.
5.Divide dough into two equal portions and tint one or both portions with your desired food colour and knead through until evenly coloured.
6.Chill dough until firm.
7. Roll each portion on a lightly floured surface until just over 1/2 a centimetre thick.
8. Apply a small amount of water to the darkest coloured dough using a pastry brush – this will act as a glue for the other layer of cookie dough.
9. Roll the lighter coloured dough around a lightly floured rolling pin and gently place on top of the darker dough.
10. Trim any untidy edges so you are left with a neat rectangle.
11. Starting from the wide end of the rectangle, begin rolling the dough into a log, lightly brushing with water as you go to help the dough maintain shape.
12. Brush the outside of the log with water and roll in sprinkles.
13. Wrap with cling wrap and chill in the fridge for an hour – this is important because the heat from your hands will have softened the dough and if you try to cut it now, you will blend the colours together. The firmer the dough, the more contrast you will get with your colours.
14.Preheat oven to 180 degrees – or 150 degrees fan forced.
15.Once chilled, unwrap the log and cut rounds to your desired thickness, around 1/2 a centimetre is a good place to start. Use a thin blade for this step to prevent blending colours together.
16.Bake cookies for 8-10 minutes, ensuring they do not brown.
17.Let cool for 5-10 minutes on tray and then transfer to a cooling rack to cool completely . Enjoy !
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