Cookies, who doesn’t like cookies. They make a great snack, delicious dessert and taste oh so good with milk. I decided to make a batch of cookies the other day. These refrigerator cookies taste really good but they aren’t really that fancy. So with St. Patrick’s Day coming I thought I would fancy them up a bit.
To make these spiral cookies you will need to refrigerate the cookie dough and then roll them up. It’s just a small extra step and doesn’t take long at all. Here’s how I did it.
Mix up the cookie dough (recipe below). I divided the cookie dough in half. Be aware the dough is really quite soft because it hasn’t been refrigerated yet.
Preparing the Cookie Dough
Place half the dough on a piece of wax paper then cover with another sheet of wax paper. Use a rolling pin to roll it out fairly thin. Place that dough in the freezer. Make sure it’s laying flat. If your freezer is anything like mine you might have to adjust a few items.
Leave the other half of the dough in the bowl and add 5-9 drops of green food coloring. If you want extra flavor you could also add a few drops of mint too. Mix well with a mixer.
Place the now green dough on wax paper and do the same process as you did with the other half but instead of placing it in the freezer place it in the refrigerator. Let them chill for 30 minutes.
After the dough is chilled, peel the top sheet of wax paper off of both cookie doughs. Place the green cookie dough on top of the white cookie dough and peel the remaining wax paper off the green cookie dough.
Gently roll the two layers of dough, up like you would for cinnamon rolls. Wrap the log of cookie dough and chill 2-3 hours or overnight. Once the dough is well chilled cut into thin slices and bake at 400 degrees for 6-8 minutes until just lightly browned.
To Cut the Dough Thin
I found that cutting the dough was the most difficult part. Since using a knife just squashed the dough too much.
To keep from squashing the dough, I used some thread to cut it. I placed the thread under the dough. Brought it up around the dough and crossed it in the middle of the top. Pull the loose ends and the thread cuts nice thin slices without squashing the dough.
Neat trick, huh?! Works great for cinnamon rolls too.
The cookies spread just a little but keep the spiral design quite nicely, even after being baked.
Here’s the recipe, it makes a crisp but delicate, tender cookie. So yummy!
- 1 cup Shortening (Earth Balance is a great brand to use)
- ½ cup Sugar
- ½ cup Brown Sugar
- 2 Eggs
- 2 teaspoons Vanilla
- 2¾ Cups Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 5-9 drops of Green Food Coloring
- In a bowl, combine the shortening, sugars, eggs and vanilla. Mix well with a mixer.
- In another bowl combine the flour, baking soda and salt. Mix with a whisk and then add to the egg mixture. Mix well.
- Place half the cookie dough on a sheet of wax paper and then cover with another sheet of wax paper to sandwich the dough between them.
- Roll the dough out fairly thin and place in the freezer for 30 minutes.
- To the other half of the cookie dough add the food coloring and mix well.
- Place the green cookie dough on a sheet of wax paper and cover with another sheet. Roll the dough out thin and place in the refrigerator for 30 minutes.
- Once chilled take the top layer of wax paper off each cookie dough. Place the green cookie dough on top of the white cookie dough and remove the wax paper from the green cookie dough.
- Roll the combined cookie dough up starting with the long side, as you would cinnamon rolls.
- Wrap the dough roll in wax paper and chill 2-3 hours or overnight.
- Cut the cookie dough into thin slices and bake on an ungreased baking sheet at 400 degrees for 6-8 minutes or until golden brown on the edges.
- Remove from cookie sheet and cool.
What do you do to celebrate St. Patrick’s Day? Anything special?
More Ideas for St. Patricks Day