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    Gingerbread – Espresso Spirals


    Source of Recipe


    Marge

    List of Ingredients




    Gingerbread – Espresso Spirals from Marge


    1 18-ounce refrigerated gingerbread cookie dough
    1/4 cup all-purpose flour
    1 18-ounce refrigerated sugar cookie dough
    1/4 cup all-purpose flour
    2 teaspoons instant espresso powder

    Recipe




    Mix together one 18-ounce roll refrigerated gingerbread cookie
    dough and 1/4 cup all-purpose flour until combined, using your
    hands to knead, if necessary. Mix together one 18-ounce roll
    refrigerated sugar cookie dough, 1/4 cup all-purpose flour, and
    2 teaspoons instant espresso powder until combined.

    Place half of the gingerbread dough between two pieces of waxed
    paper. Place half of the espresso-flavor dough between two other
    pieces of waxed paper. Roll each dough portion into a 12 x 6-inch
    rectangle. Remove the top pieces of waxed paper. Using waxed
    paper, invert one dough rectangle on top of the other; press down
    gently to seal. Remove top piece of waxed paper. Beginning with
    a long side, carefully roll up dough’s, using the remaining waxed
    paper to lift and guide the roll. Pinch edges to seal. Repeat with
    remaining dough halves.

    Sprinkle coarse sugar onto another piece of waxed paper. Roll
    one log of dough in sugar. Wrap in plastic wrap. Repeat with
    remaining dough and additional sugar. Chill logs for 4 to 6 hours or until firm enough to slice.

    Preheat oven to 375 degrees F. Cut rolls into 1/4-inch-thick slices.

    Place slices 2 inches apart on ungreased cookie sheet. Bake about
    8 minutes or until edges are just firm. Transfer to a wire rack and let cool.

    Makes about 6-1/2 dozen cookies

    Mocha Spirals:
    Prepare recipe as directed, except substitute one 18-ounce roll refrigerated sugar cookie dough for the gingerbread cookie dough and substitute 1/3 cup unsweetened cocoa powder for the 1/4 cup all-purpose flour.

    TO STORE: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

 

 

 


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