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Lucky Spirals

  • Servings: 1 dozen

Want to bake better cookies that won’t stick to your cookie sheet or break when you remove them? Then simply line your cookie sheets with parchment paper. Cookie making is easier with parchment paper. The sturdy, nonstick paper comes in handy when rolling dough between two sheets of parchment paper and shaping the log of dough, like for these slice-and-bake treats. When baked on parchment paper, cookies bake more evenly and slide off without breaking. Bake some and get St. Patrick's Day smiles.

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  • 3/4 cup unsalted butter
  • 1 cup sugar
  • 1 large egg plus 1 egg white
  • 3/4 teaspoon salt
  • 1/3 cup milk
  • 2 teaspoons almond extract
  • 3/4 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • Green food coloring
  • Parchment paper


Step 1

In a mixing bowl beat together the butter and sugar until fluffy; beat in 1 egg and salt. Stir in milk and extracts. Add flour a little at a time, beating until combined.

Step 2

Divide dough in half. Add food coloring to one half of the dough and mix for desired green color. Wrap white and green dough separately in parchment paper, pat into a rectangle and chill until cold, 1 hour.

Step 3

On a sheet of floured parchment paper, roll our white dough to ¼-inch thickness. Repeat with green dough on another sheet of floured parchment paper. Chill again until rolled dough is cold, about 20 minutes.

Step 4

Brush white dough with beaten egg white and place green dough on top, removing the parchment paper. Using bottom sheet of parchment to help lift dough, roll into a log starting at one wide end. Seal the seam by brushing with egg white and pinching closed. Roll log tightly in parchment paper and chill about 1 hour.

Step 5

Heat oven to 350°F. Slice log into ¼-inch-thick rounds. Place on parchment-lined baking sheets and bake 16 to 18 minutes until done but not browned. Makes 3 dozen cookies.

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