• Home
  • Blog
  • About

Fresh From Oregon

Experience the Fresh Taste of Oregon...

  • award winning recipes
  • baking
    • bread
  • breakfast
  • canning
  • cast iron cooking
  • desserts
    • cake
    • candy
    • chocolate
    • cookies
    • pies
  • family favorites
  • fresh from oregon
    • farmers market
    • favorite products
    • hazelnuts
    • oregon made
    • pacific northwest trips
  • fruit
    • apples
    • berries
    • peaches
    • pears
  • holidays
    • easter
    • thanksgiving
  • lunch
  • main dishes
    • beef
    • chicken
    • pork
    • seafood
    • soup
    • turkey
  • side dish
    • pasta
    • salad
    • snack
  • vegetables
    • potatoes
    • tomatoes

The Great Food Blogger Cookie Swap 2015 ~ Christmas Swirl Sugar Cookies

December 16, 2015 · by Carrie Trax ·

2015.11.30@21.23.02._K3_4578

 

This is my second year as a participant in the 5th annual The Great Food Blogger Cookie Swap.   From across the United States and 5 other countries 467 Food Bloggers participated this year raising $1,790.44 for Cookies for Kids’ Cancer.  These great sponsors matched all of our donations bringing it to $7,000 raised, so a big thank you to OXO, Dixie Crystals, and Land O Lakes.   2015.11.21@10.12.35._K3_4093OXO sent everyone who participated an 7 piece set of liquid measuring cups and a silicone baking sheet from Dixie Crystals which was perfect for baking my Christmas Swirl Sugar cookies.  The way it works each blogger sent out 3 batches of home baked cookies and received 3 batches of cookies from other bloggers in return.  Not only did I get boxes of homemade cookies delivered to my door, but I also got to support Cookies for Kids’ Cancer.

I packaged 1 dozen of my Christmas Swirl Sugar cookies in cute tins and sent to 3 bloggers.  Whole and Heavenly Oven from Wisconsin, Micky What Micky Eats from Washington DC and The Full Tummy from California.   All three have created some great blogs with interesting recipes, you should check them out!

The first batch I received was from LeAndra at Love & Flour she sent Bourbon Chocolate Chip Cookies.  The next batch I received was from Take Two Tapas.  They sent yummy cookies packed in a cute tin!  My third and last batch was from Alicia at The Baker Upstairs.  Her melt in you mouth Honey Lavender Shortbread cookies were amazing!  Check our their blogs and get the recipes for the cookies they baked for the cookie swap.

Here is the recipe for the cookies I baked for The Great Food Blogger Cookie Swap!

Christmas Swirl Sugar Cookies2015.11.30@15.46.28._K3_4445
1 cup unsalted butter, room temperature
1¼ cup sugar
1 egg
1½ teaspoons vanilla extract
½ teaspoon almond extract
3 cups of flour
1½ teaspoons baking powder
¼ teaspoon salt
Non-pareils for decorating
In a large mixing bowl, cream together butter and sugar until light and fluffy, about 2 minutes. Add in egg, vanilla extract, and almond extract and mix until combined. In a separate bowl, combine flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture and mix until completely combined.2015.11.30@17.31.38._K3_4459
Divide dough into three equal parts. Put one into the mixer bowl and with your finger make an indentation and add at least 8 drops of red food coloring. Turn on mixer and mix until the dough is all red. Wipe out bowl and add the second piece of dough and doing the same but in the indentation add green food coloring, mix until solid green. Add more food coloring if you desire a deeper color. Leave remaining dough as is. Wrap each piece in plastic wrap and refrigerate 30 minutes.
On a piece of parchment paper about 18-inches long place one of the balls of dough. Place a second piece of parchment paper on top of the dough. With a rolling pin roll out dough until flat and about 1/8” thick. Do this with each of the two remaining pieces of dough until you have all three colors rolled out about the same size on parchment paper.
2015.11.30@20.29.56._K3_45542015.11.30@19.55.03._K3_4509Carefully take the red dough and flip on top of the plain dough. Then take the green dough and flip on to the red dough. You should now have all three doughs stacked on top of each other.
Get a knife or pizza cutter and trim the edges so all sides are square. Set scrap pieces aside*. Once it is trimmed turn the dough so the long side is facing you and roll it up. Wrap in a piece of parchment paper folding ends over to keep from drying out. Place in the refrigerator until hard, about 1 hour. Once it is ready unroll from paper and using a sharp knife cut the dough in ¼-inch slices. Next roll the edges in the non- pareils. I found that if the outside dough is too dry they will not stick. Just dip your finger in some water and go around the edge to wet it and then roll into the non-pareils.
2015.11.30@20.20.02._K3_45312015.11.30@20.46.50._K3_4564Place on a baking sheet that has been covered with a silpat or parchment paper. This will give the cookies a nice bottom. Bake in a 350 degree oven for 8 minutes and turn the pan 180 degrees and bake another 2 minutes. The cookies should be light brown on the bottom and no brown on top. You will need to adjust the time to your oven’s temperature. Remove baking sheet from oven and place on wire rack for two minutes. Remove cookies from baking sheet and place on wire rack to cool completely.
*You will have pieces of dough scraps left after trimming. Just mix them up together slightly and roll into log and you can slice like the other cookie but you will have a marbled cookie instead of a swirl.

2015.11.30@21.45.21._K3_4624

Share this:

  • Email
  • Twitter
  • Facebook
  • Pinterest
  • Google
  • Print

Filed Under: baking, cookies, desserts, family favorites · Tagged: baking, Christmas, cookies, green, holiday, red

Comments

  1. Kim Keane says

    December 20, 2015 at 8:32 pm

    In my artistic life this is called a cane. One of these days I hope that I can be 1/4 of your creativity in the kitchen!!!!
    As this year comes to an end, I hope that I continue seeing and reading your beautiful blog!

    • Carrie Trax says

      December 21, 2015 at 9:53 am

      Kim you are sooooo… creative I see all the beautiful jewelry you make and wish I was as creative as you. There must be something we share in the Koval genes!

Trackbacks

  1. The Great Food Blogger Cookie Swap 2015: Recipe Roundup Part 2 | the little kitchen says:
    December 20, 2015 at 5:07 pm

    […] Christmas Swirl Sugar Cookies […]

Fresh From Oregon!

Welcome to Fresh From Oregon! Read More…

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 37 other subscribers

Connect With Me

  • Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Featured Posts

Potato Leek Soup

Potato Leek Soup

This past week on the mountain here in Oregon has been snowy and cold.  The ski resorts here on Mt Hood received up to 5 feet of snow the past few days.  So what do we eat to keep warm,  hearty potato leek soup. Leeks are Fresh From Oregon this time of year and I […]

Portland Farmers Market is Open….

Portland Farmers Market is Open….

You know spring has started the Portland Farmers Market at the Portland State University first day was Saturday. It was a perfect sunny day with the temperature at 70 degrees. I got there about 9:30 one hour after being opened and the crowd was unbelievable. They added another section of booths and moved the location […]

Baked Oatmeal with Fresh Strawberries

Baked Oatmeal with Fresh Strawberries

My favorite morning meal this time of year when the strawberries are Fresh From Oregon is Baked Oatmeal.   This is not the typical oatmeal you may be used to, it is a fluffy brown bowl of oatmeal that tastes like you are eating an oatmeal cookie.  The only oats I use in my oatmeal is […]

Bays English Muffins Pumpkin Pudding

Bays English Muffins Pumpkin Pudding

It’s that time of year where you can find fresh pumpkins everywhere and what a great time to create some pumpkin inspired dishes.  It is easy to cook your own pumpkin in just a few easy steps.  Follow these directions and you will have fresh pumpkin for pie, muffins and more, cooking fresh pumpkin for […]

Recent Posts

  • Washington Asparagus Fresh at your local Market Now!
  • Asparagus Salad with Lemon Vinaigrette
  • Fresh from Oregon heads to California
  • Summer Corn & Crab Chowder
  • Fresh Asparagus with Eggs Benedict
  • The Best Way to Store Asparagus
  • Roasted Asparagus with Lemon Olive Oil
  • Spring in Finally here in Oregon
  • Simply Natural ~ Lindsay Olives
  • Capay Valley Ranches ~ California Olive Oil at its Best!
  • Over the Top Blueberry Muffins
  • Fresh Homemade Blueberry Sauce
  • The BEST Homemade Granola
  • Homemade Strawberry Lemon Jam
  • Strawberry Cheesecake in a Jar
  • Homemade Strawberry Sauce
  • Asparagus Caesar Salad
  • Fresh from the Oregon Coast ~ Cioppino for Two!
  • Pancake Hearts for Breakfast
  • Homemade Chicken Noodle Soup
  • Apricot Coffee Cake with Crumb Topping
  • The Great Food Blogger Cookie Swap 2015 ~ Christmas Swirl Sugar Cookies
  • Best Ever Homemade Pie Crust
  • Mini Apple Hand Pies are perfect for the Lunch Box!
  • What to do with all the Green Tomatoes … Fried Green Tomatoes
  • Bays English Muffins Pumpkin Pudding
  • Stonyfield Yogurt… Good Morning Parfait
  • Bays English Muffins perfect for your Lunch Box!
  • Dutch Apple Pie ~ Just the right bite!
  • Corn Relish … Summer in a Jar
  • Mixed Berry Bread Pudding
  • Fresh Oregon Berry Tart
  • The Hoods are here… Mini Strawberry Pretzel Pie
  • Strawberry Rhubarb Sauce
  • B “S” T Egg Salad Sandwich
  • Melt in your Mouth Reuben Sandwich

Archives

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Experience fresh food from Oregon!

Recipe Master: Carrie Trax Editor: John Trax
Photographer: John Trax

Categories

Copyright 2014 Fresh From Oregon

Copyright © 2023 | Innovative by The Pixelista | Built on the Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.