Monday, December 20, 2010

Cookies with a twist

Here's a twist (literally) on the traditional sugar cookie; they're called Red-and-White Marbled Cookies. They look similar to over sized peppermint candies and look quite cute (if I do say so myself) wrapped in striped cellophane and tied on both ends like a piece of candy. This is another good gift idea (for those of you, like me who are frantically not done shopping yet and can't figure out what to get for those last couple of people on your list).
Christmas is only a couple days away! Shopping left or not, gifts to get or not; enjoy celebrating Christmas, Christ incarnate as the greatest gift ever given. Merry Christmas!

Red-and-white Marbled Cookies*

Red food coloring

  1. Divide Basic Sugar-Cookie Dough in half. On a cutting board, tint one half red by kneading in red food coloring, adding 1 drop at a time until desired color is achieved.
  2. Roll each half into a 1 1/4-inch-thick rope. Lay both pieces side by side on cutting board and cross red over white, then white over red until one larger, twisted log is formed. Gently knead to smooth out twist and incorporate colors for a marbled effect. Wrap tightly in plastic wrap and chill until firm, about 4 hours.
  3. Preheat oven to 350 degrees. Slice into 1/4-inch-thick cookies. Bake on parchment-lined baking sheets until firm and lightly browned, 8 to 10 minutes. Transfer to a wire rack and let cool.

I had to add about 12 drops of food coloring to achieve this color.


Told you it was a "twist" on the traditional sugar cookie....

It's easy. Slice, bake, and eat!

*modified from "Country Living" December/January 2011 edition.

No comments: