Now home-baked cookies and I have a history of sorts. I developed an avid interest in baked goodies early on, and as time went by it turned into a passion of sorts. Yes, there's always a time for a story and this is one for Christmas cookies. As I stumbled across Susan's Christmas Cookies from Around the World 2007, I was inspired to dig out my old faithful - a treasured recipe book which holds a collection of my very favourite tried and trusted cookie recipes. Just a turn of the page and memories of baking batches of cookies for school events, for family, friends all came flooding back. Just as much as I loved the aroma of my Mum's kitchen every time I loaded in a fresh batch to bake, the fact remains that I really have not had the time or the opportunity to indulge in this joy for several years. Now thanks to Susan I have come back to delight in baking cookies. Of course half the joy of baking cookies at home (read from scratch) lies in the sharing. With every fresh batch I have been counting off friends and family to whom I am shipping off these delectable delights. May be that is the true spirit of a Christmas cookie - its sharing!! I have picked my favourite cookies - Cinnamon-Chocolate Swirls to share with everyone at Eat Christmas Cookies!
Two of my favourite flavours spliced together to create an aromatic and tasteful cookie. I used cocoa powder for the chocolate part of the dough. If you prefer a sweeter taste in chocolate you can substitute the cocoa powder for semi-sweet chocolate or sweet milk chocolate.
11/2 cups all-purpose flour
1/4 tsp baking soda
Pinch of Salt
1/2 cup (1 stick) butter
3 oz demerara sugar
1 large egg
1tsp vanilla extract
For the Cinnamon Dough:
2 tbsp all-purpose flour
1 level tsp cinnamon powder
For the Chocolate Dough:
1/3 cup cocoa powder
1/4 cup confectioner's sugar
1. Sift together the flour, baking powder, and soda.
2. Beat the butter and sugar until creamy. Next add the egg and the vanilla extract. Beat until well mixed.
3. Gradually add the flour, blend well into a pliable dough. Divide the dough into 2 equal halves.
4. Stir the flour and cinnamon into one half, and the cocoa powder and sugar into the other.
5. On a sheet of wax paper, roll out the chocolate dough into a rectangle just around 1/8" thick. On a separate sheet of waxed paper do the same for the cinnamon dough.
6. Now, pick up the cinnamon dough using the waxed paper beneath it and place it on the chocolate dough, dough side down. Take care to align the sides correctly. Remove the top sheet of wax paper.
7. Starting with the length of the rectangle, roll the dough to form a log.
8. Cut log crosswise in half. With a sharp knife cut the log into 1/6 inch slices. Place them 1 inch apart on a cookie sheet.
9. Bake at 350F for around 12 minutes or until lightly browned. Transfer onto wire racks to cool. Repeat with the remaining logs.
10. Store in air-tight jar and enjoy for up to a week.
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