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    Celtic Spiral Cookies


    Source of Recipe


    Mama;s Little Notebook
    Celtic Spiral Cookies

    http://www.littleshamrocks.com/image-files/celtic-spiral-cookies.gif

    Celtic Spiral Cookies

    1-1/4 c. butter, softened
    1 c. packed brown sugar
    1/2 c. sugar
    2 eggs
    1/2 tbsp. vanilla extract
    4 c. all-purpose flour
    1 tsp. baking powder
    1 tsp. salt
    1/2 tsp. baking soda
    2 squares unsweetened chocolate, melted and cooled
    green gel 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.

    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.) Remove waxed paper; place one green rectangle over a chocolate rectangle and trim if necessary. Repeat for remaining portions or reverse colors if desired.) Roll up tightly jelly-roll style, starting with the long side. Wrap in plastic and chill for two hours. Repeat.

    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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