Ingredients for Cherry Spiral Cookies
- 2 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- Egg Yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Red food coloring (a few drops)
- Maraschino Cherry
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How to Make Cherry Spiral Cookies
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar in a large bowl until light and fluffy.
- Beat in 1 large egg yolk and 1 teaspoon vanilla extract until well combined.
- Gradually add 2 ½ cups all-purpose flour and ½ teaspoon salt, mixing until a smooth dough forms.
- Divide the dough in half.
- Wrap each half in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C).
- In a separate bowl, add a few drops of red food coloring to one half of the dough and mix until evenly pink.
- Gently fold in ½ cup chopped maraschino cherries into the pink dough.
- Wrap the pink dough and chill for an additional 10 minutes.
- On a lightly floured surface, roll out each dough half to ¼ inch thickness.
- Carefully place the pink dough on top of the plain dough.
- Trim the edges to create a neat rectangle.
- Starting from a long side, tightly roll the dough into a log.
- Wrap the log in plastic wrap and chill for 15 minutes (optional, for easier slicing).
- Slice the log into ¼ inch thick cookies.
- Arrange cookies on ungreased baking sheets.
- Bake for 12-15 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
17g
Fat
16g
Carbs
3g
