Christmas swirl cookies by Angela Seah Thulin

I got my husband to buy the raspberry emulsion and Hershey's (special dark) cocoa powder from USA during his last week business trip. So yesterday, i tried them on cookies. I'm glad that i baked two different flavours. My husband goes for chocolate (which was actually planned for myself) while my son loves the raspberry cookies so much that he finished it within a day. And my oven is currently baking a new batch of raspberry cookies - http://platepalate.blogspot.se/2015/12/christmas-pinwheel-cookies-by-angela.html

Hershey's swirl cookies 

Ingredients - 

320g All purpose flour

220g room temperature unsalted butter

150g granulated sugar

2 tbsp Hershey's special dark cocoa powder, sifted

Some chocolate rice

1 tsp vanilla extract

1 large egg

1/4 tsp salt

Before bake

After baked

Steps - 

1. In a baking bowl, beat the butter and sugar until light and fuffy (about 2 minutes).

2. Add in the egg and vanilla extract, beat till well mixed. 

3. Then add the flour in and beat till they are just well combined.

4. Divide the dough into two and place one half of the dough back into the bowl. Add the cocoa powder in and beat until fully incorporated. Now you have a plain dough and a chocolate dough.

5. Place the two dough on 2 different parchment papers. 

Roll the plain dough out individually to 5mm thickness. 

Roll the chocolate dough out individually to 5mm thickness. 

6. Then take the chocolate dough and place it on top of the plain dough and roll them together like a log. Wrap it up with the parchment paper and freeze it for 25 minutes or until they are firm. 

7. When firm, remove from freezer. Open up the parchment paper, scatter chocolate rice on it and then roll your log to get it coated. Rewrap and freeze for another 10-15minutes. 

Preheat your oven now to 180 degree celsius.

8. Remove and cut them into 0.75cm thick. Place them on the baking tray with 5cm apart. Into preheated oven and bake them for about 8 -10 minutes or until you see the browning at the cookies edges but still soft in the center of the cookies. Remove from oven and place on wire rack to cool completely. 

Notes:

1. I am using the cake flour sifted from the all-purpose flour together with corn flour. http://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521

2. Every oven temperature varies. I baked them at 165 degree celsius for 11 minutes.

Raspberry cookies after baked

Raspberry swirl cookies 

Ingredients - 

320g All purpose flour

220g room temperature unsalted butter

140g granulated sugar

1-2 tsp raspberry emulsion (see below pic)

Some rainbow rice

1 tsp vanilla extract

1 large egg

1/4 tsp salt

Red food coloring 

Before bake

Steps - 

1. In a baking bowl, beat the butter and sugar until light and fuffy (about 2 minutes).

2. Add in the egg and vanilla extract, beat till well mixed. 

3. Then add the flour in and beat till they are just well combined.

4. Divide the dough into two and place one half of the dough back into the bowl. Add raspberry emulsion and drops of red food coloring in and beat until fully incorporated. Now you have a plain dough and a red dough.

5. Place the two dough on 2 different parchment papers. 

Roll the plain dough out individually to 5mm thickness. 

Roll the red dough out individually to 5mm thickness. 

6. Then take the red dough and place it on top of the plain dough and roll them together like a log. Wrap it up with the parchment paper and freeze it for 25 minutes or until they are firm. 

7. When firm, remove from freezer. Open up the parchment paper, scatter rainbow rice on it and then roll your log to get it coated. Rewrap and freeze for another 10-15minutes. 

Preheat your oven now to 180 degree celsius.

8. Remove and cut them into 1cm thick. Place them on the baking tray with 5cm apart. Into preheated oven and bake them for about 8-10 minutes or until you see the browning at the cookies edges but still soft in the center of the cookies. Remove from oven and place on wire rack to cool completely. 

Notes:

1. I am using the cake flour sifted from the all-purpose flour together with corn flour. http://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521

2. Every oven temperature varies. As i cut them thicker, i got to bake them longer too. At 165 degree celsius for about 14 minutes.
3. I'm using Wilton Christmas red food coloring for this.

Raspberry Emulsion purchased in USA