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Holiday Swirl Shortbread Cookies
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Prep Time:
30 minutes
Total Time:
2 hours 55 minutes
Prep ahead for the holidays with an easy shortbread cookie recipe featuring butter, sugar, flour, and vanilla. Create a festive swirl by coloring and combining dough sections. Simple yet impressive technique for beginner bakers.
Ingredients:
  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon Betty Crocker™ green gel food color
  • 1/2 teaspoon Betty Crocker™ red gel food color
  • 2 tablespoons coarse sparkling white sugar
Instructions:
  • In a large bowl, cream together softened butter, 1/2 cup of granulated sugar, and vanilla until fully combined. Gradually mix in the flour until incorporated, then knead the dough 5 to 10 times until smooth.
  • Divide the dough into 3 portions. Put 2 portions into 2 small bowls. Add green food color to one bowl and red food color to the other. Mix or knead until the colors are evenly distributed in each dough portion.
  • Divide each of the 3 doughs in half. Take one half of each dough and combine them by pressing together into a ball. Gently knead to swirl the colors (avoid overworking the dough to maintain the marbling effect). Shape the combined dough into a 6-inch long roll with a diameter of 1 1/2 inches. Sprinkle 1 tablespoon of sparkling sugar onto a piece of plastic wrap, then roll the dough log in it to coat. Wrap the dough log tightly with plastic wrap. Repeat the shaping and rolling process with the remaining dough halves. Chill the dough logs in the refrigerator for about 1 hour and 30 minutes or until they are firm.
  • Preheat your oven to 350°F. Take one of the dough logs and slice it into 1/2-inch pieces. Arrange the slices 2 inches apart on an ungreased cookie sheet, adjusting their shape if needed.
  • Bake for 9 to 11 minutes until edges are set. Let cool for 2 minutes, then transfer to a cooling rack. Unwrap the rest of the dough log, slice, and bake again. Allow to cool completely for about 30 minutes. Store in an airtight container once cooled.

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