Christmas Swirled Butter Cookies

To make Christmas swirled butter cookies, start by blending 1 cup of unsalted butter with 1 cup of powdered sugar until creamy. Then, mix in 2 egg yolks, 1 tsp of vanilla extract, and 0.5 tsp of salt. Divide the mixture into two portions: for the white dough, stir in 1.25 cups of all-purpose flour, and for the chocolate dough, mix in 1 cup of all-purpose flour and 0.25 cup of unsweetened cocoa powder. Roll small balls from each dough, alternate them in a flower shape, press together, and roll into a swirl. Flatten slightly, chill for 15-30 minutes, then bake at 325°F (160°C) for 13-15 minutes until golden.

Yes, you can make gluten-free Christmas swirled butter cookies by substituting all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose is suitable for baking and has a similar texture to all-purpose flour for the best results.

To store your Christmas swirled butter cookies, let them cool completely, then place them in an airtight container. They can be stored at room temperature for up to a week. For longer storage, consider freezing them in a single layer on a baking sheet, then transferring to a freezer-safe container for up to three months.

If you need a substitute for unsalted butter in the Christmas swirled butter cookies, you can use margarine or a plant-based butter alternative. Keep in mind that using salted butter may alter the flavor slightly, so reduce the added salt in the recipe to balance it out.

Christmas swirled butter cookies pair wonderfully with a variety of drinks. Consider serving them with a warm cup of spiced chai tea, hot cocoa, or a festive eggnog. For a refreshing option, a glass of cold milk or a light sparkling cider also complements the sweet flavors of the cookies.