For this swap, two bloggers
are paired together. They each send a
favorite holiday cookie recipe to their partner and then bake up, and photograph
This year, I was paired with
Becca from It’s Yummi. Becca is a
trained Chef from Wisconsin. She loves to make healthy, affordable meals
and is a Green Bay Packer Fan (Go, Pack, Go!!)
For the swap, Becca sent me
her recipe for Sparkly Spiral Cookies.
Essentially they’re sugar cookies (but a new to me recipe), tinted, and
then rolled together and cut to make a fun design!
I’ve always had trouble with
these sorts of cookies in the past and I’m wondering if it was my sugar cookie
recipe, because these came out beautifully!!!
The colors stayed put (I had some color bleeding in the past) and they
tasted great! This cookie is more crisp
that soft, which is perfect for a slightly minty cookie!
Place the shortening and
butter in the bowl of a stand mixer fitted with a paddle attachment and beat on
medium speed until smooth.
Add the sugar and beat until
light and fluffy.
Add in the egg, milk, and
vanilla. Mix on low until combined,
scraping down the sides of the bowl as necessary.
Slowly add in the flour,
baking powder, and salt and mix until combined.
Remove half the dough (I
weighed the dough, but you can eyeball it).
To the remaining dough, add in the peppermint extract and the white food
coloring (optional) and mix until combined.
Form the dough into a disc
and place between 2 sheets of waxed paper.
Roll into an 8x10 square, about ¼-inch thickness and refrigerate.
Add the other half of the
dough back into the mixer and add the red food coloring. Form into a disc and place between 2 sheets
of waxed paper. Roll into an 8x10
square, about ¼-inch thickness and refrigerate for 15 minutes.
Remove the top piece of waxed
paper from each dough layer. Flip the
red layer on top of the white, then carefully roll into a log. Wrap in one of the pieces of waxed paper and
freeze for 1-2 hours or until very firm (wrap more securely if freezing
Preheat the oven to 350 and
line baking sheets with parchment or silicone baking mats.
Unwrap the frozen dough and
use a sharp knife to cut the dough into ¼-inch slices and place 2 inches apart
on the prepared sheets.
Bake for 8-10 minutes or
until the cookies are set. Cool slightly
then move to wire racks and cool.