Whirl Away Cookies

I have saved the best for last – Christmas cookies, that is.  This is as close to cookie perfection as you can get – my opinion – one that I hope you’ll share.  I don’t understand or know the origin of the name of this cookie.  So don’t ask.  In times of strength that have persisted for so many years, I don’t dream of sharing this recipe.  In a moment of weakness, I relent and you are suddenly the beneficiaries.  So I’m weak for now and I’ve convinced myself there will be no regret.

This is yet another cookie that I remember from my earliest years.  It was a Christmas-only cookie and I’m not sure why.  Something this shortbready delicious should make more regular appearances.  It’s an old family favorite that has never been shared – until last year.  Yes, one of those weak moments.  Our friend Amy Mastrangelo sampled one at our New Year’s party.  She asked for the recipe and I demurred until she started to deconstruct the cookie.  Amy lives here in town and was a Food Editor for Gourmet magazine.  So I’ve got this great foodie friend asking for my family secret.  She got it and I’m a pushover but I was incredibly honored. (Check out Amy’s Asparagus Soup with Parmesan Custards).  Oh my.

And here’s the script on this cookie.  Buttery disks with just a bit of chocolate that will melt in your mouth.   A surprise of rolled oats that gives these  gems some great texture.  When I was young, they were enough to get me into trouble for not-too-discreetly eating more than I should have.  I was caught far fewer times than I was successful; cookie appropriation was down to an art form.

Whirl Aways

My Favorite Flavours family recipe

Yield:  About 48 cookies

1 cup butter

1 cup Confectioners’ sugar

2 teaspoons Vanilla

1 ½ cups flour, sifted

1 cup rolled oats

Chocolate sprinkles

Preheat oven to 325°. Cream butter, add sugar, beat until fluffy. Add vanilla, flour and oats. Shape into two rolls, 1 1/2″ in diameter. Sprinkle chocolate shot on waxed paper and roll dough to cover outside. Chill about ten minutes (no longer or dough will crack when cut). Using serrated bread knife, gently slice into 1/4″ slices. Bake 25 – 30 minutes. These should not get brown.

No Comments

Leave a Reply