Swirled sugar cookies are a great addition to any holiday table.  Simply adjust the colour of the dough to the occasion; orange for Halloween, red for Christmas, purple for Easter and so on.

INGREDIENTS

3 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1.2 cup butter

1/2 cup vegetable shortening

1 cup sugar

2 eggs

1 tsp vanilla

Red or green food colouring

DIRECTIONS

Mix flour, baking powder, baking soda and salt together.  Set aside.

Cream butter, shortening, sugar, vanilla and eggs together.

Fold dry ingredients into wet ingredients. Mix until well incorporated.

Remove half of the dough into another bowl.  Add 10 drops of food colouring to half of the dough and mix until dough is coloured evenly.  Chill both bowls of dough.

Roll out each roll of dough into a rectangle the same size as the other.  I like to do this on parchment paper so the dough can be easily moved.

Place coloured dough on top of uncoloured dough,

Using the parchment paper roll a log.  Chill for at least an hour.

Cut into slices and bake at 350 degrees Fahrenheit for 10 minutes.

Note:  Cookies can be crusted with sprinkles on the edges if desired before baking.

Dried cranberries add a fruity flavour to this shortbread recipe.  The combination of the fruit and the crunch of the almonds  blend well together and make an unforgettable cookie.

INGREDIENTS

1 tsp vanilla

1/2 cup butter

1/2 cup icing sugar

1 1/4 cups flour

1/2 tsp salt

1/2 cup dried cranberries

1/2 cup chopped almonds

DIRECTIONS

Cream butter, icing sugar and vanilla together.

In a separate bowl mix flour, salt, cranberries and almonds.

Fold dry ingredients into wet until mixed well.  DO NOT OVER MIX.4

Spread cookie dough  on parchment and roll into logs.  I usually make two.  Chill for at least 1 hour.

Bake at 325 degrees Fahrenheit for 30 minutes or until slightly brown.

For another cranberry recipe try Citrus Cranberry Cookies.