Welcome to The Shine Project! Before you get to the awesome recipe below, I wanted to make sure that you know about our project, Threads. We employ at risk youth in American to make really amazing bracelets so they can pay their way through college. Thanks for your support and for helping us make a change. Excited to have you be a part of The Shine Project.
You can find the bracelets below and other products here
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Hi There!!!
I'm thrilled to be here guest blogging today for Ashley.
I'm Hanna from {bouffe e bambini}. I am a busy wife, mother of two and nurse. I absolutely L*O*V*E my blog and share tons of great recipes, some cute pics of my kiddos and some fashion posts. Please come by and see me anytime. I love new friends!!
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 tablespoon red food coloring.( I highly recommend the gel variety. You can buy it at any craft store. It is much brighter and you can use less)
- Powdered sugar, for rolling out dough
- 3 tablespoons milk
Directions
Sift together the flour, salt and baking powder and set aside.
Cream butter and sugar together in another large bowl. Add egg, vanilla, milk, and peppermint extract, and beat until incorporated. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add red food coloring, beating until fully combined. You may have to knead the colored dough a bit to get it mixed thoroughly. On a sheet of waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring.
Now very carefully, slide the red dough on top of the white dough and slide the parchment paper out. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. NOTE: do not worry if the dough starts to tear a little when you are rolling it. This is normal. Simply mend it with your fingers as you go along.
Now place a generous amount of sprinkes in a shallow dish and roll the cookie dough log firmly over the sprinkles until they stick and its covered. Wrap tightly with saran wrap and place the dough back in the refrigerator and let chill for 2 hours.
Preheat oven to 375 degrees F.
Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Bake fo2 10-15 minuets depending on how thick you sliced the cookies.
A cheap easy way to package these cookies is to buy a yard or two of muslin fabric, cut into a 12 inch circle, place cookies inside and tie with a bell, a little note, and some cute twine. I always use twine from {The Twinery}.
Happy Holidays Everyone!!!
72 comments:
YUM! Looks so good & easy!! I might try this :)
Wow those are amazing & look delish :)
They are gorgeous cookies! Yes cookies can be gorgeous! Almost too cute to eat.
Not only do they look gorgeous, but they sound delicious!
Hanna you're all over the place this week! Love the recipe! I'll have to try it!
They look really good!
Beautiful cookies. I can't wait to try these. And the way to distribute them is a cute holiday way too.. I like the red bell (: thanks Hanna
LOVE this post! They look so fancy!!
nataliejbean.blogspot.com
WOW!!! Bookmarking that recipe for Christmas!!! Those look FANTASTIC! Thanks for sharing!
Seriously amazing Hanna! They look so yummy too! There's a good chance they'll make my gift list this year :-) Thanks for being awesome girlfriend!
Yummy! I bookmarked these to make when my family comes out for Christmas. Thanks for sharing!
These look amazing!! Im going to try to do them for christmas! Thanks for sharing!
This looks absolutely delicious!
Yay! So happy Hanna did a pretty cookie post here. Nice to "meet" you and your gorgeous blog! I'll definety following Shine from now on!
Marina
http://www.yummymummykitchen.com
these are gorgeous!
yumm
These are so festive and fun :)
wow these look amazzzzing!
Gorgeous!!
wow, this is the greatest cookie recipe I've seen in a while! thanks so much for sharing, I'll definitely try it soon!!
I pinned the PEPPERMINT SPIRAL COOKIES
These are very clever. Thank you for sharing the recipe!
These are so cuuute!
Oh my gosh! These look amazing!!
I can't wait to makes these. How many does one recipe yield and when does the Peppermint extract get added?
I was also wondering when the peppermint gets added- to all the dough or just the red??
@Annie and Amu: It makes about 2 dozen, you add in the peppermint when mixing the liquids :)
These cookies are gorgeous!! The perfect show stoppers for my holiday cookie exchange blog http://blog.inspirationbug.com/2011/12/07/christmas-cookie-exchange/ Thanks!!
Might want to specify addition of the peppermint extract too-only the vanilla is mentioned in the directions. Should the dough have been refrigerated before rolling out? It was extremely fragile and you mention later to put dough "back" in the refrigerator. They are very pretty in your pictures-I hope mine look good too!
Yeah, I think there are several notes left out of the directions. Luckily, I figured the peppermint extract went with the wet ingredients and the dough needed to go in the fridge before rolling. However, an inexperienced friend tried this recipe before me and wasn't so lucky, judging by her Facebook photos.
Tried these. Turned out great! Thanks so much for the great recipe!
These are adorable and sound yummy! Thanks for sharing. :)
Mine are in the oven now but look NOTHING like these! I followed the directions exactly, however they were to moist to cut....they just smooshed together. Any advice????
These cookies were delicious! Not sure how much gel food coloring was used to get them that red, but I used a whole tube of gel + added regular red food coloring and mine were definitely not that red. I also had to place them in the refrigerator for several hours PRIOR to rolling. They came out looking great (not exactly like the pictures here) - but friends thought I they were store bought. Thanks for the recipe!
Mine definitely didn't turn out looking like your photos. And actually not even close. But they still taste good! Next time, if there is a next time, i will definitely refrigerate before rolling to see if that helps.
Mine turned out extremely moist as well, I have them in the fridge right now I haven't even been able to roll them out yet, any tricks/tips?
When did you put the dough in the refrigerator the first time and how long?
How many cookies does the recipe make?
I'm lactose intolerant and have found a butter substitute that will work but do you know if you could substitute the milk for water?
Have you ever tried freezing them? Any idea if they would keep for a week or two in the freezer?
I just made the dough tonight and found everything to be super simple until I had to start rolling the 2 separate doughs and placing them on top of one another to form the log. I found it almost impossible to handle the dough because it was soooo sticky and gooey (red more so than the regular). I did manage however to make my log but rolling it in the sprinkles almost ruined my hard efforts. So my cookies will be partially sprinkled because my log was falling apart in my hands. Did I do something wrong??? I went back and double checked my measurements and I don't believe I missed anything. Also, I felt the cookies needed more vanilla and less peppermint.
I just made the dough tonight and found everything to be super simple until I had to start rolling the 2 separate doughs and placing them on top of one another to form the log. I found it almost impossible to handle the dough because it was soooo sticky and gooey (red more so than the regular). I did manage however to make my log but rolling it in the sprinkles almost ruined my hard efforts. So my cookies will be partially sprinkled because my log was falling apart in my hands. Did I do something wrong??? I went back and double checked my measurements and I don't believe I missed anything. Also, I felt the cookies needed more vanilla and less peppermint.
I wish I would've read the comments before I made them. I am an experienced baker and was disappointed with the appearance of my cookies. I, too think the recipe instructions need to be tweeked!
These are yummy! The batter doesn't have a thick consistency, but it doesn't affect the outcome. Especially since you refrigerate it before slicing. It is hard to make them round, but they are still yummy!
These cookies are fantastic. I've made them several times before in many colors. Some tips, they're a form of icebox cookie. Put the dough in the fridge for a few hours before rolling it, and roll it between parchment paper/wax paper. After rolling the red and white together in a log, place log in freezer for an hour or until solid and ready to cut. These can be made ahead of time and kept in the freezer until you feel like baking a batch and then thaw on the counter for an hour, slice and bake. For the red color use Wilton gel food coloring, you can also use any other color than red, but use gel food coloring (not the tube kind) and add the vanilla to ALL dough when mixing and the peppermint (any other extract instead) to only the red. Use your imagination for variation throughout the holidays. Pink or blue and white for baby showers, Team colors for football parties, Spring colors at easter, etc.
These were by far the easiest pinwheel cookies I've ever made!! The dough was so easy to work with ... no cracking or sticking as it rolled. I didn't refrigerate the dough before rolling ... didn't need it! I couldn't find the little white 'pearl' to roll it in so I used large crystal sugar - red and white. It's chilling in the fridge now, and I can't wait to bake them. The dough smells wonderful!
To Candace ... I thought the red dough was a little sticky, too, so before taking it out of the mixing bowl I added probably a third of a cup of flour. I flipped the white dough over so the paper was facing me, rather than try to slide it out from under the white dough.
I made these the other day and they turned out great! I made a few small changes. First, I didn't include the mint extract and I used green rather than red gel food coloring. I refrigerated the dough for an hour before rolling it out which prevented it from becoming sticky. Finally, once I made the swirled dough roll, I FROZE it. Freezing it allowed me to make it a couple days ahead of time, but more importantly, it allowed me to cut the dough perfectly without the design becoming squished.
I hope this helps!
I followed the recipe exactly and I have to say I'm extremely disappointed with the results. The dough was way too sticky to work with effectively, and I put it in the fridge for two hours prior to even trying to roll it out. Even using the wax paper and powdered sugar, the dough stuck to everything and didn't come out looking as good as yours. In the oven, they spread like crazy, and I now have a dozen cookies that morphed into one giant cookie. I didn't really like the taste that much, my bf said they almost taste like scones instead of cookies and the dough is really breadlike. I dunno, I'm a pretty good baker, these just didn't work for me at all (yours are lovely though, I'm trying to figure out what I did wrong).
I just made these and they turned out beautifully! I didn't add milk (it doesn't say how much to add so I skipped). I refridgerated the dough before rolling out then again after. I found it easier to roll in the sprinkles after the 2nd time in the fridge, right before cutting. I may tweak in the future...it's not the best tasting sugar cookie but they really are pretty :-)
Tip: I actually used an empty Pringles can to put the roll of dough in, wrapped in waxed paper, then in the fridge or freezer. It helped keep the circular shape. I froze the roll for a few hours before slicing and they turned out beautifully
Wonderful! I really like this cookies... I'll cook them :)
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