The first time I saw these cookies was sometime around Christmas and they were red and green swirl with holiday sprinkles. I was looking back through my bookmarked recipes and the picture caught my eye again. But of course it’s way past Christmas, so I decided they could be Valentine’s Day cookies. Originally I thought I’d do pink and red swirl, but then decided I’d just do pink and white for a little more contrast. And so I headed to Target for some sprinkles, and of course while I was there had to pick up a cute kitchen towel with hearts for the photograph =). These cookies were somewhat labor intensive (similar technique to the rainbow cookies I made last year, remember?) but totally worth it–aren’t they cute?  It was definitely a good way to have spent my Sunday afternoon. If you’re looking for a cute Valentine’s Day treat–these are it! The dough will keep for several days in the fridge, so you could make the dough one day and bake them a couple days later. These cookies aren’t a super sweet cookie and are similar to the cookies that come in the Christmas tins with the sandy texture. Enjoy!

Colorful Sable Swirl Cookies
2 large eggs
2 1/2 sticks unsalted butter , softened
1/2 teaspoon table salt
2/3 cup plus 2 tablespoons granulated sugar
2 teaspoons vanilla extract
3 cups unbleached all-purpose flour
food coloring

1. Place eggs in small saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let sit 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon, transfer eggs to ice water and let stand 5 minutes. Crack eggs and peel shell. Separate yolks from whites; discard whites. Press yolks through fine-mesh strainer into small bowl.
2. In bowl of stand mixer fitted with paddle attachment, beat butter, granulated sugar, salt, and cooked egg yolks on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula as needed. Turn mixer to low, add vanilla, and mix until incorporated. Stop mixer; add flour and mix on low speed until just combined, about 30 seconds. Using rubber spatula, press dough into cohesive mass.
3. Halve dough. Add desired coloring. Roll out each portion between wax paper into a rectangle, 1/4 inch thick. Briefly chill dough until firm enough to handle. Using bench scraper, place 1 cookie dough rectangle on top of other dough rectangle. Starting at long end, roll each into tight log.
4. Pour sprinkles into rectangle dish. Roll log to coat. Wrap in plastic wrap and chill for about 1 hour.
5. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Using chef’s knife, slice dough into ¼-inch-thick rounds, rotating dough so that it won’t become misshapen from weight of knife. Place cookies 1 inch apart on baking sheets.
6. Bake until centers of cookies are pale golden brown with edges slightly darker than centers, about 15 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; using thin metal spatula, transfer cookies to wire rack and cool to room temperature. Store cooled cookies between sheets of parchment paper in airtight container for up to 1 week.
*adapted from Cook’s Illustrated

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Categories: Cookies

One Response so far.

  1. heroette says:

    These look FABULOUS! I'm definitely gonna give this recipe a try!

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