Vanilla Bean & Cherry Swirled Icebox Cookies for Your Valentines

icebox cookiesLooking for something sweet for the sweeties in your life as Valentine's Day approaches? Look no further than these delicious and lovely vanilla bean and cherry swirled icebox cookies.

From Shugary Sweets, they combine two doughs -- one a vanilla, sugar-cookie-like dough, and the other with a subtle touch of cherry flavor. Rolled together, they're both pretty and delicious. As she noted on her blog, next time she would perhaps add a hint of red food coloring to make the colors pop just a little more, and I agree they can use just a slight boost from it. It's also a great recipe to double, as you can keep the dough in the freezer, then just slice and bake for fresh, warm cookies anytime.

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Vanilla Bean and Cherry Swirled Icebox Cookies

2 cup flour, plus 2 Tbsp flour, divided
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 1/3 cup vanilla sugar (see recipe or note below)
2 egg whites
1 teaspoon pure vanilla extract
5 Tbsp maraschino cherry juice (from jar of cocktail cherries)
1/4 cup sugar sprinkles
Red food coloring (optional)


In mixer, beat butter with vanilla sugar until fluffy, about 3-4 minutes.

Add egg whites.

In separate bowl, mix 2 cup flour with baking soda and salt. Gradually add to butter mixture. Divide dough in half. To one half, beat in vanilla extract. To other half, beat in cherry juice with remaining 2 Tbsp flour.

Lay vanilla dough on large sheet of parchment paper. Shape into a 6 inch log. Using a second piece of parchment paper on top, roll to form a 12 inch square. Freeze for about 15 minutes. Repeat with cherry dough.

Remove dough from freezer (no longer than 15-30 minutes). Remove parchment paper and lay dough on top of each other. Roll combined dough into one log, re-wrap in parchment paper and freeze for at least 3 hours or until ready to slice and bake.

When ready to bake, pour sprinkles on a baking sheet. Unwrap frozen dough and roll in sprinkles. Slice dough about 1/4 inch thick. Bake on a parchment lined baking sheet in a 350 degree oven for about 7-9 minutes.


Note: If you don't have vanilla sugar, scrape one vanilla bean into your granulated sugar and continue the recipe as written.



Image via Shugary Sweets

 

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