Great Recipe Experiment 2012 #8.5
Dec. 31st, 2012 07:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
baronessekatI"m calling this a 1/2 experiment as I did not follow the original recipe much at all, instead using a family recipe for almost all of it.
From: http://ouritaliankitchen.blogspot.com/2010/12/colorful-swirl-cookies.html
Original recipe's ingredients:
2 cups flour, plus possibly a few more tbsp (the original recipe called for cake flour, but I just used regular old all-purpose flour since I was all out of a softasilk)
1/2 tsp baking powder
1/4 tsp salt
2/3 cup unsifted powdered sugar
1/4 cup granulated sugar
2 1/2 sticks unsalted butter (cut in chunks)
1 tsp vanilla
1/2 tsp of food coloring of your choice(and/or 1/2 tsp of any desired extra extracts)
1 1/2 cup holiday sprinkles
Family's recipe (aka Ethel's Sugar cookies - no idea who Ethel is)
3/4 c shortening - part butter (I always use all butter as I'm allergic to shortening)
1 c sugar
2 eggs
1/2 tsp lemon or almond extract (for this batch I used a tsp of peppermint extract)
2 1/2 c flour
1 tsp baking powder
1 tsp salt
Original Directions:
1. In a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended.
2. Add butter in, gradually, and continue mixing. Add in vanilla extract. At this point, your dough will form a ball on your paddle.
3. Remove all your dough and divide into two equal parts. Return one portion back in to the mixer and add the food coloring and any extra extracts. I used Wilton gel food coloring in leaf green and vanilla extract for this batch. You could coordinate your colors and flavors, for example green food coloring matched with a mint extract or yellow with a lemon extract, etc. Also, if you are using liquid food coloring, you will need to add a few tbsp of flour to keep the dough from becoming too wet. Mix until the color is spread out evenly.
4. Roll out each portions of your dough, between two sheets a wax paper until is reaches about 11 x 9 inches and is 1/4 inch thick. Slide both unto a cookie sheet and chill in the refrigerator for at least 2 hours.
5. When firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pastry brush. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even. Press the edges lightly with your fingertips to seal them together. Using a small pairing knife, trim the edges of the dough to make straight, even lines.
6. Pour out sprinkles onto a large platter and set aside. Be sure your dough is still cold, but flexible. Once it's ready, begin rolling the long side of dough into a swirl, jelly-roll style. Now, don't get nervous if the outer layer of uncolored dough tears a bit. It's no problem, just pinch and pat those tears and voila, then just keep rolling.
7. Now gently lift your dough log onto the sprinkles and roll away. Cover the log completely with your sprinkles. Wrap the colorfully decorated log in plastic wrap twice. Depending on when you want to bake the cookies, either place the wrapped dough into refrigerator for about 3-4 hours or you can put it the freezer and keep it there for up to 2 months. (If freezing, give yourself time for the dough to defrost in the fridge overnight before cutting.)
8. Slice your dough into 1/4-1/8 inch slices and bake on parchment lined baking sheets. Bake at 350 for 15-17 minutes until edges are slightly golden. Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to finish cooling. Enjoy your whimsical Christmas cookies!
Family recipe (with adaptions for this particular cookie):
1. Mix shortening/butter, sugar, eggs and extract thoroughly
2. in separate bowl mix dry ingredients
3. gradually mix dry into wet
4. Split dough into 2 equal portions. Using food coloring color one of the two portions (I did green to match the original recipe's photo) add more flour if needed to the colored portion.
5. chill at least 1 hour
6. roll out both portions into a rectangle. Put colored portion on top of non-colored and roll like a jelly roll.
7. Roll in sprinkles
8. return to fridge to chill at least another hour (I ended up overnight)
9. Heat oven to 400ºF.
10. Slice roll into 1/4" inch thick slices
11. Place on ungreased cookie sheet and bake 6-8 minutes
Thoughts:
Again, OK. Not as much work as regular cut out sugar cookies. My mint extract was old so while they smell really minty they do not actually have a lot of mint taste.
Rating: 3.5 out of 5
From: http://ouritaliankitchen.blogspot.com/2010/12/colorful-swirl-cookies.html
Original recipe's ingredients:
2 cups flour, plus possibly a few more tbsp (the original recipe called for cake flour, but I just used regular old all-purpose flour since I was all out of a softasilk)
1/2 tsp baking powder
1/4 tsp salt
2/3 cup unsifted powdered sugar
1/4 cup granulated sugar
2 1/2 sticks unsalted butter (cut in chunks)
1 tsp vanilla
1/2 tsp of food coloring of your choice(and/or 1/2 tsp of any desired extra extracts)
1 1/2 cup holiday sprinkles
Family's recipe (aka Ethel's Sugar cookies - no idea who Ethel is)
3/4 c shortening - part butter (I always use all butter as I'm allergic to shortening)
1 c sugar
2 eggs
1/2 tsp lemon or almond extract (for this batch I used a tsp of peppermint extract)
2 1/2 c flour
1 tsp baking powder
1 tsp salt
Original Directions:
1. In a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended.
2. Add butter in, gradually, and continue mixing. Add in vanilla extract. At this point, your dough will form a ball on your paddle.
3. Remove all your dough and divide into two equal parts. Return one portion back in to the mixer and add the food coloring and any extra extracts. I used Wilton gel food coloring in leaf green and vanilla extract for this batch. You could coordinate your colors and flavors, for example green food coloring matched with a mint extract or yellow with a lemon extract, etc. Also, if you are using liquid food coloring, you will need to add a few tbsp of flour to keep the dough from becoming too wet. Mix until the color is spread out evenly.
4. Roll out each portions of your dough, between two sheets a wax paper until is reaches about 11 x 9 inches and is 1/4 inch thick. Slide both unto a cookie sheet and chill in the refrigerator for at least 2 hours.
5. When firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pastry brush. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even. Press the edges lightly with your fingertips to seal them together. Using a small pairing knife, trim the edges of the dough to make straight, even lines.
6. Pour out sprinkles onto a large platter and set aside. Be sure your dough is still cold, but flexible. Once it's ready, begin rolling the long side of dough into a swirl, jelly-roll style. Now, don't get nervous if the outer layer of uncolored dough tears a bit. It's no problem, just pinch and pat those tears and voila, then just keep rolling.
7. Now gently lift your dough log onto the sprinkles and roll away. Cover the log completely with your sprinkles. Wrap the colorfully decorated log in plastic wrap twice. Depending on when you want to bake the cookies, either place the wrapped dough into refrigerator for about 3-4 hours or you can put it the freezer and keep it there for up to 2 months. (If freezing, give yourself time for the dough to defrost in the fridge overnight before cutting.)
8. Slice your dough into 1/4-1/8 inch slices and bake on parchment lined baking sheets. Bake at 350 for 15-17 minutes until edges are slightly golden. Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to finish cooling. Enjoy your whimsical Christmas cookies!
Family recipe (with adaptions for this particular cookie):
1. Mix shortening/butter, sugar, eggs and extract thoroughly
2. in separate bowl mix dry ingredients
3. gradually mix dry into wet
4. Split dough into 2 equal portions. Using food coloring color one of the two portions (I did green to match the original recipe's photo) add more flour if needed to the colored portion.
5. chill at least 1 hour
6. roll out both portions into a rectangle. Put colored portion on top of non-colored and roll like a jelly roll.
7. Roll in sprinkles
8. return to fridge to chill at least another hour (I ended up overnight)
9. Heat oven to 400ºF.
10. Slice roll into 1/4" inch thick slices
11. Place on ungreased cookie sheet and bake 6-8 minutes
Thoughts:
Again, OK. Not as much work as regular cut out sugar cookies. My mint extract was old so while they smell really minty they do not actually have a lot of mint taste.
Rating: 3.5 out of 5
