I must admit, these cookies were originally intended for a birthday celebration, not Easter. However, the adorable swirl and colours reminded me of Easter eggs, so I thought this would be the perfect Easter post. Originally a christmas cookie recipe, I swapped the colours for pink, yellow and blue, so feel free to adapt the colour scheme to any occasion your celebrating.

Easter Swirls

2017-04-16 06:45:57

Yields 36

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Prep Time

4 hr

Cook Time

15 min

Total Time

4 hr 15 min

Prep Time

4 hr

Cook Time

15 min

Total Time

4 hr 15 min

Ingredients

1. 2 cups all-purpose flour, plus more for dusting
2. 1/2 teaspoon baking powder
3. 1/4 teaspoon salt
4. 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
5. 3/4 cup granulated sugar
6. 1 large egg
7. 1 1/2 teaspoons pure vanilla extract
8. 1/4 teaspoon pink food colouring
9. 1/4 teaspoon yellow food colouring
10. 1/4 teaspoon blue food colouring
11. Coarse sugar, for decorating

Instructions

1. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until well combined.
2. Divide the dough into 3 pieces. Return 1 piece to the bowl; beat in the pink food coloring with the mixer until the color is fully incorporated. Beat the yellow food coloring into another piece of dough. Beat the blue food colouring into the last piece of dough. Place each piece of dough on a separate sheet of plastic wrap and pat into a 4-inch square. Wrap and refrigerate until firm, at least 1 hour.
3. Lightly flour 1 piece of dough; roll out between 2 sheets of parchment paper into a 9-by-12-inch rectangle. Repeat with the remaining dough. Refrigerate the dough rectangles until firm, about 30 minutes.
4. Carefully remove the top piece of parchment from each piece of dough. Flip the blue dough on top of the pink dough; remove the parchment. Flip the yellow dough on top of the pink dough; remove the parchment. Cut the stack in half crosswise. Roll up each half lengthwise into a tight log, using the parchment to help you. Transfer to a baking sheet, cover loosely with plastic wrap and refrigerate until firm, at least 1 hour.
5. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Trim the ends of each log; slice into 1/4-inch-thick rounds and divide between the prepared baking sheets. Sprinkle with coarse sugar. (If the dough is too soft to slice, refrigerate until firm, 15 to 30 minutes.) Bake, switching the pans halfway through, until the cookies are just firm, 12 to 15 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Adapted from Peppermint Pinwheels by Food Network

Adapted from Peppermint Pinwheels by Food Network

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