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Gingerbread-Espresso Spirals

This cookie recipe uses layers of refrigerated gingerbread and sugar cookie dough to make two-tone treats.

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  • Makes: 78 servings
  • Makes: about 6-1/2 dozen cookies
  • Prep: 35 mins
  • Chill: 4 hrs
  • Bake: 8 mins 375°F

Gingerbread-Espresso Spirals

Directions

  1. Mix together one 18-ounce roll refrigerated gingerbread cookie dough and 1/4 cup all-purpose flour until combined, using your hands to knead, if necessary. Mix together one 18-ounce roll refrigerated sugar cookie dough, 1/4 cup all-purpose flour, and 2 teaspoons instant espresso powder until combined.
  2. Place half of the gingerbread dough between two pieces of waxed paper. Place half of the espresso-flavor dough between two other pieces of waxed paper. Roll each dough portion into a 12x6-inch rectangle. Remove the top pieces of waxed paper. Using waxed paper, invert one dough rectangle on top of the other; press down gently to seal. Remove top piece of waxed paper. Beginning with a long side, carefully roll up doughs, using the remaining waxed paper to lift and guide the roll. Pinch edges to seal. Repeat with remaining dough halves.
  3. Sprinkle coarse sugar onto another piece of waxed paper. Roll one log of dough in sugar. Wrap in plastic wrap. Repeat with remaining dough and additional sugar. Chill logs for 4 to 6 hours or until firm enough to slice.
  4. Preheat oven to 375 degrees F. Cut rolls into 1/4-inch-thick slices. Place slices 2 inches apart on ungreased cookie sheet. Bake about 8 minutes or until edges are just firm. Transfer to a wire rack and let cool. Makes about 6-1/2 dozen cookies.

From the Test Kitchen

Mocha Spirals:

Prepare recipe as directed, except substitute one 18-ounce roll refrigerated sugar cookie dough for the gingerbread cookie dough and substitute 1/3 cup unsweetened cocoa powder for the 1/4 cup all-purpose flour.

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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