Christmas Swirl Sugar Cookies

Because sometimes, reading offers insight about how to do or not do certain things. Like, for instance, when my place of work puts our CLOSED sign up, that generally means we are CLOSED. As in, NOT open. As in, don’t come in and ask for a sandwich ten minutes after we’ve closed on a Saturday when we’re desperately itching to get out and enjoy the weekend. I hate you.

Or when my house clearly has a (homemade) NO SOLICITING sign up in plain sight. That means, don’t ring my doorbell and stand outside my house for 10 minutes in a desperate attempt to ask me to sign some petition or hand me pizza coupons.

Duude, if one thing irks me, it’s solicitors. They are CREEPY.

Before I put up my fancy “we’re antisocial and no, I don’t need a pamphlet” sign up, we got toooons of people soliciting magazines or pest control or just weird things. And it was always SUUUUUPER uncomfortable because I really dislike answering the door PERIOD and never answer when no one else is home (I’ve been scarred by too many crime shows) but I always feel like solicitors like, know we’re ignoring them. So they stand outside for an inordinate amount of time, ring the doorbell no less than four times, and just stand their admiring our Stucco before they finally give up and leave.

Ingredients

•     red food coloring (gel is best)
•     your favorite sugar cookie dough
•     Christmas nonpareil sprinkles (they are the little balls)

Instructions

1. Separate dough into 2 halves. Add red food coloring to one half. Add 1/2 of your cookie dough to a stand mixer and add red food coloring until your mixture reaches your desired color. You can also knead food coloring into dough until completely combined if you do not have a stand mixer.
2. Place red cookie dough on parchment paper. Roll red cookie dough to about 1/4 inch thick rectangle. Set aside.
3. Place plain cookie dough on parchment paper (or wax paper). Roll plain cookie dough out to about 1/4 inch thick rectangle. Stack cookie dough sheets on top of one another with the parchment on the outside.
4. Remove the top parchment and roll over the dough gently with a rolling pin (to help the 2 doughs become one). Begin on one end and roll the cookie dough into a log (removing the remaining paper as you go). If dough is too soft to work with, refrigerate for 30 minutes and then try again.
5. Once dough is formed into a log, wrap tightly with plastic wrap and refrigerate for 1 hour.
6. Meanwhile: pour sprinkles into a cookie sheet. Unwrap dough and roll into sprinkles. Rewrap and refrigerate 3 hours to overnight.
7. Preheat oven to 350ºF.
8. Slice cookies and place on cookie sheet about 1 inch apart. Bake according to your sugar cookie directions or until the cookies feel set.
9. Allow to cool for 5 minutes on the cookie sheet and then transfer to a cooling rack to cool completely.
10. Enjoy!

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