Holiday Swirl Shortbread Cookies

Tips from the Betty Crocker Kitchens

• tip 1
  Cookie dough rolls can be refrigerated for up to 48 hours before baking. Be sure to wrap securely in plastic wrap to keep dough from drying out. When you’re ready to bake, let dough stand for 10 to 15 minutes at room temperature before attempting to slice and continuing with the recipe.
• tip 2
  Cookie dough rolls can be frozen for up to one month. Wrap rolls in plastic and place in freezer until firm. Once dough is firm, make sure plastic wrap is securely twisted around rolls and transfer to a large resealable freezer bag. To thaw, let dough stand 30 to 45 minutes at room temperature, or until easy to cut into slices. Remove plastic wrap, slice and continue as directed in recipe.
• tip 3
  For best results, bake cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
• tip 4
  Wearing food-safe plastic gloves makes mixing food color in the cookie dough easier and will prevent staining your hands. Single-use plastic gloves can be found at most large retailers.
• tip 5
  After combining the tinted dough balls into one, only work it enough to shape. Overworking can marble the dough too much and will not give you the nice swirl of colors.
• tip 6
  Rolling dough logs in coarse sparkling sugar makes cookies extra special. Sparkling sugar can be found in the cake decorating section of most grocery stores.