Ever since I trying the sugar cookie recipe from Hostess with the Mostess, I've been hooked. I've made cut-out sugar cookies for pretty much every event since! I've had several people ask for the recipe, including one who said: "I need that recipe! That's what a sugar cookie is supposed to taste like!"
When I saw this rolling technique to make swirled cookies, I thought they'd make a great addition to Christmas cookie platters...and seriously cut down the work of rolling/cutting/decorating!
1 C butter
1 C white sugar
1 Tblsp vanilla
3 C flour
3 tsp baking powder
1/2 tsp salt
Beat butter, sugar, eggs, and vanilla until light and fluffy. Combine flour, baking powder, and salt. Add dry ingredients to wet, and beat until well incorporated. Divide the dough in two equal parts. Beat food colouring into one portion. Form each portion into a disk and wrap in plastic wrap. Chill dough for at least 1 hour. Once chilled, roll each colour of dough in to a rectangle approximately 1/8 inch thick. Layer them on top of each other. Starting at along one long side, roll tightly like cinnamon rolls. If dough has softened significantly from rolling, wrap and chill for another hour. Slice into spiral cookies. Bake at 400` for about 10 minutes.