the secret to success is to freeze the dough after you've rolled it up. otherwise it wont slice neatly. the colors will smear together. thats what happened last year. still edible, just not pretty. this year i rolled out the uncolored dough on parchment paper, and rolled out the red dough on parchment paper, used the parchment paper to transfer the uncolored dough on top of the red dough. its kinda hard to get them to line up exactly, but turns out perfection isnt necessary. then i rolled up the two doughs and lifted the parchment paper onto a cookie sheet and put in the freezer.
neat slices in the oven
molly says THERE IS FOOD IN THERE!
molly says well if you wont take the food OUT, i'll just lay here and wait til you do
puppy had to get in on the action too! whinewhinewhine! there is FOOD in there!
first pan of cookies, turned out pretty darn good!
be careful when you put it in the freezer. check on the dough after about 15 minutes, the roll of dough may need to be turned or adjusted slightly before it freezes all the way. this roll (i made a double batch) should have been turned forward just a bit more so the edges of the dough were more properly attached. i had to let this thaw just a little so i could squish the edge back into the dough before cutting.
dont worry what the ends look like. you'll just be slicing them off, and can kinda mash them into another 'end' to make a regular sized but funky looking cookie for the baker to taste test.
sliced up and ready to go
all done!
recipe and pictures of the cookies in the original candy cane shape here in this post http://yesididit.livejournal.com/820369.html
pictures of the rolled up dough NOT frozen and how the colors all smear together http://yesididit.livejournal.com/1428322.html
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