Some of WBUR's bakers (photo: Sue McCrory)
Yesterday, about a baker’s dozen of our colleagues here at WBUR participated in the first-ever WBUR cookie swap. Underwriters, reporters, members of Admin and an engineer, we were a representative group.
And the cookies? Dee-lish! And varied: biscotti, morzoletti, chocolate gingerbread men, cardamom crescents and (apparently amazing-tasting) no-bake cookies made with peanut butter and oatmeal.
We scanned the recipes to share them with you. Meanwhile, check out the recipe for “Tri-Color Swirl” cookies — an utterly festive part of NPR’s annual Cookie Day — after the jump. Enjoy!
Tri-Color Swirls (from NPR’s Peggy Girshman)
The recipes says it will make 4 dozen, but as Cookie Day experts can attest, you never get as many as the recipe claims. I got 37 cookies.
Ingredients and Directions
In a large bowl of an electric mixer, at medium speed, cream:
2 sticks of unsalted butter, softened
1 1/2 cup confectioners’ sugar
1 large egg
1 teaspoon vanilla
Add and mix at low speed until well combined:
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
Have on hand: red and green food coloring
Whisk and set aside: 1 egg
Remove 1/3 of the dough and tint it red by kneading a few drops at a time of red liquid, gel or paste color into the dough until you have the desired color. Remove another 1/3 of the dough and tint it green in the same manner. Go for maximum saturation; don’t skimp on the food coloring. Keep the remaining dough uncolored. Chill the dough for 30 minutes.
On a lightly floured board, roll each color of dough out to a rectangle of equal size, 1/4-inch thick. Lightly brush the red dough with the beaten egg, being careful to leave no puddles. Stack the green rectangle directly on top of the red one, pressing lightly to adhere. Brush the green layer with the beaten egg and stack the white layer on top. Press lightly to adhere. Roll lengthwise into a tight log. Wrap in plastic wrap and chill for 8 hours or overnight. Four hours worked fine for me.
When you are ready to bake, preheat the oven to 350 degrees.
Butter two cookie sheets. Cut the log into 1/4-inch slices and arrange them 1-inch apart.
Bake 8-10 minutes or until lightly colored. Let cool in the pans for 5 minutes then transfer to a wire rack and cool completely.