Cherry Lemonade Swirl Cookies
Happy Valentines Day, Babes!
Look at these cuties! They're almost as cute as you! Almost.
And they're almost as sweet, too!
Think that's enough sweet-talking? Maybe it is, Honeyface, but then again, maybe not.
Anywho, these cookies are pretty darn cute, if I do say so myself.
They took longer than I was expecting, so bummer for that. But other than that, and the rolling part, and my hands being stained pink for a week, they're all good! But really, make them. They're good.
I changed the original recipe to make it my own (go me!), but I think when I make them again, I'll change it even more. My changes this time were instead of using extract to flavor the dough, I used pie filling (you could totally use jam). But I didn't feel like they were that flavorful with cherry goodness, so I put filling on top of the cherry layer before I rolled them. Also, instead of having a cherry layer and a normal (vanilla?) layer, I did a cherry layer and a lemon layer.
To start, make the dough. Do flour and such, then add butter and such, and mix it. Mine didn't come together with the spoon/mixer, though, so I just mashed it with my hands and it came together. In the blogs that I got the recipe from, though, they used a food processor. My food processor is teeny tiny and only holds about nothing, though, so I just did it Elissa-style.
Once you have the dough good, split in into two parts, and flavor each. For the first, I used lemon zest and lemon juice, which made it very wet, which meant that I needed to add more flour. Lots more. But that's okay. Do what you have to.
For my pink layer, I first added the pie filling, then I added more pie filling, then more, then I realized that I probably wouldn't taste it that much anyway, and just added food coloring. Oh yeah, and more flour. The food coloring was fun for me, since I kinda already bleed pink, but if you don't want beautiful hands for about a week, you might want to wear gloves or something. And even then, I can't promise anything.
So once you have both your doughs made, roll them separately to about the size of a sheet of paper, then wrap that in wax paper and chill it for two or more hours.
After it's chilled, take it out, let it become pliable, then place one layer on top of the other. If you're putting filling on top, now would be the time to do it. Then, just roll. Roll like there's no tomorrow. Roll like you're making a jelly roll. Roll like you love using parallel structure.
Then keep rolling. This time, in sprinkles!!!
Then chill, then slice, then bake.
Oh, and just so you know, this is shortbread-ish cookie. It's not as sweet as say a sugar cookie would be. Just keep that in mind.
Also, I was told that these taste like happiness and friendship (I think that's what I was told), and when someone had one who didn't know what flavors it was supposed to be, they said it tasted like cherries and lemonade and stuff! So yay me for successfully flavoring them! Woop woop!
Recipe (adapted from Sprinkle Bakes):
2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup powdered sugar
1/4 cup granulated cugar
2 1/2 sticks unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon other extract or 3 teaspoons jam (I probably used more than that but it's a good starting place)
Zest of one lemon
Juice of 1/2 a lemon
Extra flour
Sprinkles (at least 1 cup-ish)
Food coloring
Combine flour, baking powder, salt, and sugars and mix. Add butter in pieces (I diced it) and cut it into the dough (like you're making biscuits) until the mixture has a cornmeal texture.
Add vanilla and mix until it comes together in a dough (You'll probably need to use your hands).
Divide the dough into two equal halves and flavor each of them.
Roll the doughs out to rectangle like shapes, and chill between wax paper for at least two hours.
When ready to roll, remove the wax paper from both doughs. Brush the bottom dough (lemon in my case) lightly with water so that the top dough will stick to it. Place the top dough on the bottom dough and press until they are sealed. Brush the top with jam if you want to.
When the dough is pliable, roll it like a log. Don't worry about tears, just do your best.
Lift the log and roll it in the sprinkles. Wrap the log in foil/plastic wrap and chill until firm enough to slice (4 hours at least).
Bake at 325 F for 15-17 minutes.
Upon reading the recipe more thoroughly, I discovered that it said to roll the log with the long side, i.e. hot dog style. I clearly didn't see that, so I did it hamburger style. Long ways would probably get you closer to the original recipe's cookie count of 3 dozen, while I only got about 15 out of mine.
Look at these cuties! They're almost as cute as you! Almost.
And they're almost as sweet, too!
Think that's enough sweet-talking? Maybe it is, Honeyface, but then again, maybe not.
Anywho, these cookies are pretty darn cute, if I do say so myself.
They took longer than I was expecting, so bummer for that. But other than that, and the rolling part, and my hands being stained pink for a week, they're all good! But really, make them. They're good.
I changed the original recipe to make it my own (go me!), but I think when I make them again, I'll change it even more. My changes this time were instead of using extract to flavor the dough, I used pie filling (you could totally use jam). But I didn't feel like they were that flavorful with cherry goodness, so I put filling on top of the cherry layer before I rolled them. Also, instead of having a cherry layer and a normal (vanilla?) layer, I did a cherry layer and a lemon layer.
To start, make the dough. Do flour and such, then add butter and such, and mix it. Mine didn't come together with the spoon/mixer, though, so I just mashed it with my hands and it came together. In the blogs that I got the recipe from, though, they used a food processor. My food processor is teeny tiny and only holds about nothing, though, so I just did it Elissa-style.
Once you have the dough good, split in into two parts, and flavor each. For the first, I used lemon zest and lemon juice, which made it very wet, which meant that I needed to add more flour. Lots more. But that's okay. Do what you have to.
For my pink layer, I first added the pie filling, then I added more pie filling, then more, then I realized that I probably wouldn't taste it that much anyway, and just added food coloring. Oh yeah, and more flour. The food coloring was fun for me, since I kinda already bleed pink, but if you don't want beautiful hands for about a week, you might want to wear gloves or something. And even then, I can't promise anything.
So once you have both your doughs made, roll them separately to about the size of a sheet of paper, then wrap that in wax paper and chill it for two or more hours.
After it's chilled, take it out, let it become pliable, then place one layer on top of the other. If you're putting filling on top, now would be the time to do it. Then, just roll. Roll like there's no tomorrow. Roll like you're making a jelly roll. Roll like you love using parallel structure.
Then keep rolling. This time, in sprinkles!!!
Then chill, then slice, then bake.
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| Pre Bake |
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| Post Bake |
Also, I was told that these taste like happiness and friendship (I think that's what I was told), and when someone had one who didn't know what flavors it was supposed to be, they said it tasted like cherries and lemonade and stuff! So yay me for successfully flavoring them! Woop woop!
Recipe (adapted from Sprinkle Bakes):
2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup powdered sugar
1/4 cup granulated cugar
2 1/2 sticks unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon other extract or 3 teaspoons jam (I probably used more than that but it's a good starting place)
Zest of one lemon
Juice of 1/2 a lemon
Extra flour
Sprinkles (at least 1 cup-ish)
Food coloring
Combine flour, baking powder, salt, and sugars and mix. Add butter in pieces (I diced it) and cut it into the dough (like you're making biscuits) until the mixture has a cornmeal texture.
Add vanilla and mix until it comes together in a dough (You'll probably need to use your hands).
Divide the dough into two equal halves and flavor each of them.
Roll the doughs out to rectangle like shapes, and chill between wax paper for at least two hours.
When ready to roll, remove the wax paper from both doughs. Brush the bottom dough (lemon in my case) lightly with water so that the top dough will stick to it. Place the top dough on the bottom dough and press until they are sealed. Brush the top with jam if you want to.
When the dough is pliable, roll it like a log. Don't worry about tears, just do your best.
Lift the log and roll it in the sprinkles. Wrap the log in foil/plastic wrap and chill until firm enough to slice (4 hours at least).
Bake at 325 F for 15-17 minutes.
Upon reading the recipe more thoroughly, I discovered that it said to roll the log with the long side, i.e. hot dog style. I clearly didn't see that, so I did it hamburger style. Long ways would probably get you closer to the original recipe's cookie count of 3 dozen, while I only got about 15 out of mine.
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