Swirl Cookies (Print Version)
# Ingredients:
01 -
1 cup powdered sugar.
02 -
¾ cup plain sugar.
03 -
1½ cups all-purpose flour.
04 -
Red food dye.
05 -
½ cup plus 1 tablespoon soft butter.
06 -
1 egg.
07 -
5 teaspoons water.
08 -
Crushed peppermint candy canes.
# Instructions:
01 -
Set your oven to 350°F and let it warm up.
02 -
Whisk together the butter and sugar until they're smooth and fluffy.
03 -
Add in the egg carefully and stir until just blended.
04 -
Mix the flour in until the dough comes together nicely.
05 -
Gently knead the dough until it's smooth. Split into two pieces, and color one red.
06 -
Flatten each dough piece into a disc, wrap them up, and refrigerate for 15 minutes.
07 -
Using parchment paper, roll both dough halves into 8x12 inch rectangular shapes.
08 -
Put the red dough on top of the plain one, leaving a little border. Roll tightly into a log using the parchment. Wrap and chill for 30 minutes.
09 -
Cut the dough log into ½-inch thick circles. Bake them for around 10 minutes until the edges are lightly golden.
10 -
Stir together the powdered sugar and water to make your icing.
11 -
Dip the edges of each cookie in the icing, then coat with the crushed candy canes. Leave them to harden before packing away.
# Notes:
01 -
Having ingredients at room temperature works best.
02 -
Leave your ingredients out 30 minutes before starting.
03 -
Once the cookies are set, keep them sealed tightly in a container.