Christmas Spiral CookiesPosted: December 23, 2012 | |
These are such cute Christmas cookies. They are adaptable too. You can add flavorings (like peppermint) or not. Add-ins like finely crushed candy canes or nuts would also make these cookies extra special. I choose not to add a flavoring or add-in to my cookies. I think they turned out wonderfully. To get the vibrant red color, use a food coloring gel found at big craft stores or specialty baking shops.
Christmas Spiral Cookies
Makes about 3 dozen cookies.
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup powdered sugar
1 cup (2 sticks) butter, cut into pieces
1 teaspoon vanilla
red food coloring (the gel type is recommended)
peppermint extract (optional)
Combine the flour, baking powder, salt, and powdered sugar in a food processor and process briefly to mix. Add the cold butter pieces and process with on/off bursts until the mixture is the butter is well distributed and the consistency is like coarse cornmeal. Add the vanilla and continue to process until a ball forms.
Divide the dough in half. Set one one of the halves aside and return the other half to the food processor. Add 1/2 teaspoon of peppermint extract (or other flavor), if using. Add the red food coloring (about 1/2 teaspoon) and process until incorporated. At this point you may want to add a bit more food coloring to get a more intense red color.
Roll out each half of the dough between two sheets of waxed paper. You want rectangles that measure about 11 X 8 inches. Once both pieces of dough are rolled out, removed the top sheet of waxed paper from both. Invert one of the pieces of dough and stack on top of the other. Press down gently to seal the two pieces together. Remove the top sheet of waxed paper and trim the edges of the dough with a knife so that they are even.
Roll the dough up like a jellyroll, using the waxed paper to help lift and shape the dough into a log.
Place nonpareils in a flat bottom dish large enough to fit the log of dough. Gently place the log on top of the nonpareils and roll to completely cover. Wrap the log in plastic wrap and place in the fridge for at least 2 hours.
At this point, the log of dough may be place in the freezer for up to 2 months. Defrost dough in the refrigerator overnight before slicing and baking.
When ready to bake the cookies, preheat the oven to 325 degrees F. Slice the log of dough into 1/8- to 1/4-inch slices. Place the slices on a baking sheet and bake for 15 to 17 minutes. The bottoms of the vanilla portions will be golden, but you don’t want the tops to get that dark. Let cookies cool completely.