SWIRL COOKIES RECIPES

Steps:

• In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, 15-20 minutes. Chill. , For dough, cream butter and sugars in a bowl. Add eggs, one at a time, beating well after each addition. Add extract. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Chill for at least 1 hour. , On a lightly floured surface, roll out half of the dough to a 12x9-in. rectangle, about 1/4 in. thick. Spread with half of the filling. Roll up, starting with the long end. Repeat with remaining dough and filling. Wrap in plastic; chill overnight. , Cut rolls into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.

Steps:

• Divide cookie dough in half. In medium bowl, place half of the cookie dough. Crumble cookie dough; stir or knead in flour until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) In another medium bowl, place remaining half of cookie dough. Crumble cookie dough; stir or knead in cocoa until well mixed.
• Divide each of the doughs in half. Take one half of each of the sugar and cocoa cookie doughs, and press together into a ball. Gently knead to mix doughs (don’t overwork dough or it will lose marbling). Press combined doughs back into a ball.
• Shape into a roll, 6 inches long by 1 1/2 inches in diameter. Wrap dough log tightly with plastic wrap. Repeat forming, shaping and rolling with remaining dough pieces. Refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet, reshaping if necessary.
• Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 30 minutes. Store covered in airtight container.