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Shortbread Swirls
Credit:
Aaron Dyer
Recipe Summary
prep: 35 mins
total: 1 hr 30 mins
Yield: Makes 28 cookies
Ingredients
Ingredient Checklist
2 cups unbleached all-purpose flour
1 teaspoon kosher salt
2 sticks unsalted butter, room temperature
1 vanilla bean, split lengthwise, seeds scraped
3/4 cup confectioners’ sugar
1 egg yolk
Gel food color (available at amazon.com)
Cook's Notes
Each batch of dough can be divided in half for two colors. For red/pink and green/light-green variations, tint the dough to a light shade before dividing, then separate in half and add more dye to one half for a deeper color. (The golden variation has no food color.) To make all five colors pictured, you’ll need to make three batches of dough. A cookie press can also be used in place of the piping bag.
Gallery
Shortbread Swirls
Credit:
Aaron Dyer
Recipe Summary
prep: 35 mins
total: 1 hr 30 mins
Yield: Makes 28 cookies
Gallery
Shortbread Swirls
Credit:
Aaron Dyer
Shortbread Swirls
Credit:
Aaron Dyer
Shortbread Swirls
Recipe Summary
prep: 35 mins
total: 1 hr 30 mins
Yield: Makes 28 cookies
Recipe Summary
prep: 35 mins
total: 1 hr 30 mins
Yield: Makes 28 cookies
prep: 35 mins
total: 1 hr 30 mins
prep:
35 mins
total:
1 hr 30 mins
Yield: Makes 28 cookies
Makes 28 cookies
Ingredients
Ingredients
- 2 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 2 sticks unsalted butter, room temperature
- 1 vanilla bean, split lengthwise, seeds scraped
- 3/4 cup confectioners’ sugar
- 1 egg yolk
- Gel food color (available at amazon.com)
Directions
Preheat oven to 350 degrees. Whisk together flour and salt. In a large bowl, beat butter with vanilla seeds and confectioners’ sugar on medium-high speed until pale and fluffy, about 2 minutes. Add yolk and beat until incorporated, 1 minute more. Gradually add flour mixture and beat on low until just combined. Tint with food color as desired.
Transfer dough to pastry bag fitted with a 1/2-inch star tip (such as Ateco #825). Pipe into S shapes, each about 3 inches long and 1 inch wide, spaced 2 inches apart on ungreased baking sheets. Freeze until firm, about 20 minutes.
Bake until edges are light golden, 16 to 18 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
Cook's Notes
Each batch of dough can be divided in half for two colors. For red/pink and green/light-green variations, tint the dough to a light shade before dividing, then separate in half and add more dye to one half for a deeper color. (The golden variation has no food color.) To make all five colors pictured, you’ll need to make three batches of dough. A cookie press can also be used in place of the piping bag.
Cook’s Notes
Each batch of dough can be divided in half for two colors. For red/pink and green/light-green variations, tint the dough to a light shade before dividing, then separate in half and add more dye to one half for a deeper color. (The golden variation has no food color.) To make all five colors pictured, you’ll need to make three batches of dough. A cookie press can also be used in place of the piping bag.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Shortbread Swirls
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Shortbread Swirls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
