Grinch Cookies

My daughter’s favorite thing to make during our annual Christmas cookie bake is what she calls Grinch Cookies; they are basically shortbread sugar cookie dough split in two portions, and one half of it has almond extract added and lime-green food coloring.  It takes a little bit of time to make since the dough has to be made, separated and flavored, refrigerated and then rolled together, but once it’s all done, it’s just a matter of slicing and laying it flat to bake.  It’s fun for the kids to roll out the dough and help cover the roll in sprinkles.  The Eddy family highly recommends you try it out!

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Ingredients:

• 2c AP flour

• ½ t baking powder

• ¼ t salt

• 2/3 c powdered sugar

• ¼ c granulated sugar

• 2 ½ sticks unsalted butter – cubed

• 1 t vanilla extract

• Gel food coloring any color (we use lime green)

• 2 T AP flour

• 1 c multi-colored nonpareil sprinkles

Instructions

1. Combine the 2 cups of flour, baking powder, salt and sugars in a food processor and process to mix. Add butter and process until the mixture has a cornmeal consistency. Add the vanilla and process until mixture just forms a ball.

2. Divide the dough in half and return one half to the food processor. Add the almond extract, food coloring and 2 Tbsp flour and mix until just incorporated.

3. Roll out each portion of dough between sheets of waxed paper into an 8×11-inch rectangle, with ¼-inch thickness. Stack the dough, leaving in the wax paper, onto a baking sheet and refrigerate until firm, at least 1 hour.

4. Pour the sprinkles into a shallow dish. Remove the dough from fridge and peel off the top pieces of wax paper from each dough half. Lift one and flip it over onto the other half so that the doughs are touching. Remove the top sheet of wax paper and trim the long edges with a sharp knife so that the sides are straight.

5. When the dough becomes just pliable, roll the dough beginning with a long end into a log. Gently curl the edge with finger tips and try to avoid creating pockets of air. Carefully lift log into the dish with the decors and roll until outside is completely coated. Wrap the log in plastic wrap and refrigerate until firm enough to slice, about 2 hours.

6. Preheat oven to 325 degrees F. 

7. Slice the cookie log into 1/4-inch-thick discs and bake on parchment-lined baking sheets for 15 to 17 minutes, or until the cookies are no longer shiny. Transfer cookies to a wire rack to cool completely.

https://pipandebby.com/pip-ebby/spiral-sugar-cookies/

Enjoy! Take care-Nikki

3. Sprinkle some cinnamon on a cutting board or other smooth surface. Flatten the ball into a disc with your hands. Using a rolling pin, begin to roll out the dough. Turn the dough several times while rolling, adding more cinnamon to prevent sticking.

4. Roll until the dough is about 1/4 inch thick and cut out the shapes using cookie cutters.

5. Gather the leftover dough after the first cutting and again knead it several times, pressing it firmly into a ball. Repeat the rolling process.

6. Repeat until all the dough is used.

7. Place ornaments on a baking sheet covered with wax or parchment paper. Using a skewer or small straw, make a hole in the top of each ornament.

8. Ornaments should dry in 24 to 48 hours. Turn them occasionally so they dry evenly.

9. String with a piece of twine or ribbon to hang

https://www.onsuttonplace.com/no-bake-cinnamon-applesauce-christmas-ornaments-recipe/#recipe

I highly recommend storing these in an airtight container with plenty of padding to keep them safe for years to come!

Take care, Nikki