Sunday, March 22, 2009

Celtic Spiral Cookies

Difficulty: **

1-1/4 cups butter, softened
1 cups packed brown sugar
1/2 cups sugar
2 eggs
1/2 tablespoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 squares unsweetened chocolate, melted and cooled
green food coloring

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine flour, baking powder, salt and baking soda; gradually add to creamed mixture. Divide dough in half. Tint one portion green. Stir chocolate into other portion. Wrap each portion in plastic wrap; chill for one hour.

1. For spiral cookies, divide chocolate and green portions in half. Roll out each portion between waxed paper into a 9 x 6 inch rectangle. Refrigerate for 30 minutes. (Repeat for remaining portions.)

2. Remove waxed paper; place one green rectangle over a chocolate rectangle and trim if necessary. (Repeat for remaining portions or reverse colors if desired.)

3. Roll up tightly jelly-roll style, starting with the long side. Wrap in plastic and chill for two hours. Repeat.

4. Unwrap and cut spiral doughs into 1/2-inch slices. Place one inch apart on ungreased baking sheets. Bake at 375 for 10 minutes. Remove to wire racks to cool.

Yield: 3-1/2 dozen spiral cookies.

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