Wednesday, December 16, 2015

Red Velvet Swirl Cookies


Today is the day of the 5th Annual Great Food Blogger Cookie Swap!
It's secret Santa style!  You are given 3 food bloggers to send a dozen cookies to and in return you receive a dozen cookies from 3 other food bloggers.  How cool is that?  All proceeds go to Cookies for Kids' Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer,  Cookies, a great cause and meeting new bloggers makes it extra special.  So, this year I shared a Red Velvet Swirl Cookie.  It is whimsical, fun, delicious and ships well!  Sounds like a pretty, dang perfect cookie.

Red Velvet Swirl Cookies start with a basic sugar cookie dough.  Once the batter is made, it's refrigerated and then sliced/baked.  Done and ready to eat!

If you stare at the swirl long enough, you will be convinced to eat several cookies!  Ha!
A shortbread cookie with a delicious red velvet swirl.  Yes, you NEED 'em.

originally from Bobby Deen The Host of Food Network's Holiday Baking Championship
Ingredients to make 3 dozen:
2 sticks unsalted, room temperature butter
3/4 cup granulated sugar
1 egg
1 tsp vanilla extract
2 3/4 cup flour, plus more for the work surface
1/4 tsp baking powder
1/4 tsp salt
2 tsp unsweetened cocoa powder
1 tsp red food coloring
1/4 cup coarse red sanding sugar
Beat the butter and sugar in a bowl with a mixer until fluffy.  Add the egg and beat until incorporated.  Add the vanilla.
Beat until well mixed.  Combine flour, baking powder and salt in a bowl.  Slowly add it to the butter mixture until just mixed.  Dough will be stiff.  Pull out all but 3/4 cup of the dough.  Place the larger amount of dough onto a lightly floured surface.  Shape into a 10" square.  Place on a sheet of parchment paper.  Top dough with an additional sheet of parchment paper.  Place in refrigerator for 20 minutes.  Add unsweetened cocoa powder and red food coloring to the remaining 3/4 cup dough.  Beat until bright red.  Shape the red dough into a rectangle.  Place dough between 2 sheets of parchment paper.  Roll into a 10" square.  Remove the dough that was in the refrigerator.  Remove top piece of parchment paper.  Invert red dough on top of the plain dough.  Remove the other sheet of parchment paper.  Tightly roll into a cylinder.  Spread red sanding sugar on a baking sheet.  Roll the cylinder in the sugar until well covered.  Wrap in plastic wrap and freeze until firm, about 30 minutes.  Preheat the oven to 350 degrees.  Slice the dough into 1/4" slices. Bake flat for 12-14 minutes.  Remove from oven and cool on a wire rack.

I always enjoy participating!  This year I received cookies from some fabulous bloggers.
A Cookie Mizer sent amazing Gingerbread Cookies.  They came all the way from Japan!
Alley's Recipe Book sent a box full cookies stuffed with chocolate, can't go wrong there.
And, Kimberly of Bake Love Give sent the most adorable Pink Peppermint Snowflake Cookies.
Let me tell you, my tummy has been very happy!  There's nothing like a box full of cookies arriving by mail and these all shipped perfectly.  If you want their recipes, click the links.

Thanks so much to Julie of The Little Kitchen and Lindsay of Love and Olive Oil for organizing and hosting the big cookie exchange.

Can't ever have enough cookie recipes!

Celebrate the little things that make life sweet,

You may also like last year's cookie for the cookie swap:

Peppermint Shortbread Cookies

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