Also known as pinwheel cookies, I made three varieties of swirl cookies to give for Christmas presents this year. I had intended to make 4 kinds, but the third cookie I made failed. Instead of trying to make it again, I moved on.

I made three different flavors: mocha, chai spice, and strawberry-vanilla.
The three that didn't fail came out great - though the mocha ones I think were the best looking and the best tasting (though I think they all tasted great.)

Do you guys make food gifts to give for the holidays? What'd you make this year?




Mocha Swirl Cookies

Ingredients
3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup butter
1 cup sugar
1 egg
1 tsp vanilla extract
1 1/2 tsp instant coffee (mine was hazelnut flavored)
2 oz semi sweet chocolate, melted and cooled

Directions

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 vanilla and 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 coffee in with the dough. Remove from the bowl.

4. Put the other half of dough into the mixer bowl and beat with the cooled, melted chocolate.

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 coffee dough on top of the chocolate 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. Cover the dough roll in wax paper and then plastic wrap. Refrigerate for an hour.

8. 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.

9. Place the cookies on a baking sheet lined with parchment paper. Bake for 11 minutes.

* makes about 36 cookies




Chai Spiced Swirl Cookies

Ingredients
1 3/4 cup all-purpose flour, plus 3 tbsp flour for later
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp salt
1/2 cup butter, at room temperature
2/3 cup sugar
1 egg, at room temperature
1 tsp vanilla extract
1 1/2 tbsp molasses
sugar for decorating

Directions

1. In a mixing bowl, mix together the 1 3/4 cup flour, baking powder, cinnamon, pumpkin pie spice, ginger, nutmeg, cardamom, and salt. Set aside.

2. In the bowl of a stand mixer, add the butter and sugar. Beat together until creamy. Add the egg and vanilla and beat until combined. Slowly beat in the dried mix until you have a nonsticky dough. Remove the dough from the mixing bowl and separate into two halves.

3. Return one half of the dough to the mixing bowl. Add the molasses and the 3 tbsp flour and beat until combined.

4. Cover and refrigerate both halves of the dough for a half hour.

5. Once chilled, roll each half of dough out separately to be about 1/4-inch thick with a floured rolling pin. Place the half of dough without molasses on top of the the other half of dough. Press together with a rolling pin.

6. Starting on the long side of the dough, roll the dough into a tight log. Roll the log into the sugar so that it coats the outside of the log. Wrap in wax paper and place in the refrigerator for an hour.

7. Remove from the refrigerator and cut the dough into even sized cookies. Your log should get you about 30 cookies. Place each cookie slice on a baking sheet lined with parchment paper. Bake in a preheated oven at 350 for 8 minutes.

8. Let cool on the sheet. Once cool to touch remove from the baking sheet and place on wire racks until completely cool.

* makes about 30 cookies




Strawberry Swirl Cookies

Ingredients
3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup butter
1 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp strawberry extract
1/2 tsp red food coloring
colored sprinkles

Directions

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.

* makes about 36 cookies
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