Crunchy and colourful, these swirls make a pretty addition to the cookie platter.
- Portion size 65 servings
- Credits : © CanadianLiving.com
- Sugar Cookie Dough
- 1 egg beaten
- 1/2 cup coloured sugar
Shape each portion of dough into rectangle. Between sheets of waxed paper or plastic wrap, roll out each to 12- x 8-inch (30 x 20 cm) rectangle. Remove top paper; brush dough lightly with egg. Sprinkle coloured sugar evenly over top.
Using bottom paper as guide and starting at long side, tightly roll up dough. Wrap in plastic wrap, twisting ends to seal well. Refrigerate log for about 3 hours or until firm. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month; thaw for 20 minutes.)
Grease or line rimless baking sheets with parchment paper; set aside.
Cut logs into 1/4-inch (5 mm) thick slices; place, about 1 inch (2.5 cm) apart, on prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, for 8 to 10 minutes or until golden. Let cool on pans on rack for 5 minutes. With spatula, transfer cookies to rack; let cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 26 mg
- Protein 1 g
- Calories 57.0
- Total fat 2 g
- Cholesterol 12 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
- Iron 1.0
- Folate 3.0
- Vitamin A 2.0