Ribbon or Swirl Cookies

Name: Ribbon or Swirl Cookies
Prep time: 4 h 16 min
Cook time: 4 h 16 min
Total time: 4 h 16 min
Yield: 72
Cuisine: Global
Ingredients: 177 milliliters natural cocoa powder; 2 Tbsps confectioners sugar; 1 large egg; 355 milliliters all-purpose flour; 473 milliliters all-purpose flour; 118 milliliters granulated sugar; 296 milliliters granulated sugar; 1 teaspoon mint extract; 0 teaspoons fine salt; 237 milliliters unsalted butter, (2 sticks), room temperature; 237 milliliters unsalted butter, (2 sticks) room temperature

Ribbon or Swirl Cookies might be just the dessert you are searching for. One serving contains 91 calories, 1g of protein, and 5g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 72. Head to the store and pick up mint extract, egg, flour, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 4 hours and 16 minutes.

Instructions

Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl.

Ingredients you will need

Peppermint Extract

Butter

Sugar

Salt

Egg

Equipment you will use

Blender

Whisk

Bowl

Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.

Ingredients you will need

All Purpose Flour

Egg

Turn the dough out of the bowl, divide in half.

Ingredients you will need

Dough

Equipment you will use

Bowl

Place the halves between 2 pieces of lightly floured parchment or waxed paper.

Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl.

Ingredients you will need

Butter

Cocoa Powder

Sugar

Salt

Equipment you will use

Blender

Whisk

Bowl

Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.

Ingredients you will need

All Purpose Flour

Egg

Turn the dough out of the bowl, divide in half.

Ingredients you will need

Dough

Equipment you will use

Bowl

Place the halves between 2 pieces of lightly floured parchment or waxed paper.

Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment.

Ingredients you will need

Chocolate

Brush dough lightly with cold water.

Ingredients you will need

Dough

Water

Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together.

Ingredients you will need

Chocolate

Vanilla

Dough

Remove the top piece of paper.

Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.

Ingredients you will need

Dough

Water

Roll

Wrap

Evenly position racks in the oven, and preheat to 325 degrees F.

Equipment you will use

Oven

Slice the dough crosswise into 1/4-inch thick cookies.

Ingredients you will need

Dough

Lay about 1/2-inch apart on parchment-lined baking sheets.

Equipment you will use

Baking Sheet

Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.

Equipment you will use

Oven

Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment.

Ingredients you will need

Chocolate

Roll

Brush lightly with a little cold water.

Ingredients you will need

Water

Place 1 of vanilla doughs on the work space.

Ingredients you will need

Vanilla

Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together.

Ingredients you will need

Chocolate

Dough

Remove the top parchment.

Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you.

Ingredients you will need

Dough

Equipment you will use

Pizza Cutter

Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.

Ingredients you will need

Dough

Equipment you will use

Oven

Knife