Saturday, February 12, 2011

Love Makes the Whirled-Go-'Round Cookies

1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup oil
2 eggs
1 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda
4 1/2 cups flour
1 tbsp. vanilla
1 tsp. almond extract
(lemon, raspberry, etc.)

Cream sugars with butter. Beat in eggs and oil. Combine dry ingredients. Gradually add to wet mixture. Stir in flavorings. Split dough into parts for food coloring. Mix each color separately. 

For striped cookies: Line a bread pan with plastic wrap. Layer dough
in pan however you wish the colors to appear.
Cover the dough with plastic wrap and freeze for at least 2 hours. Remove frozen dough from pan & plastic wrap and cut into bars and then slices. Line baking pans with parchment paper. Put the slices on the parchment paper and cut out shapes with cookie cutters. Bake at 350° for 12 minutes.

For swirly cookies:
On a clean work surface, layer dough however you wish. Roll the dough, mixing the colors into a swirl. Wrap the dough in plastic wrap and put in the freezer for at least 2 hours. Remove frozen dough from plastic wrap and cut slices from the tube shape. Put slices on the baking sheet and cut out shapes as you wish. Bake at 350°
for 12 minutes.


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