Butter Swirls

These didn't turn out quite as pretty as I had hoped/planned, but they still taste awesome! It's cookie number 4 in my Christmas baking collection this year
And, for anyone who would like to make this buttery treat themselves, here's the recipe for you (it's my twist on the traditional sugar pinwheel cookie):


Ingredients:

3 1/2 cups flour
2 cups granulated sugar
2 eggs
1 cup butter
2 tsp baking soda
3 tbsp liquid honey
food coloring to your liking

Cream softened butter with sugar and honey. Beat in eggs. Add baking soda and flour, knead well.
Separate the dough into two or three equal pieces and color them, make sure to knead the colors in well, add a little more flour if the dough gets too sticky.
Roll out each piece individually on a sheet of plastic wrap. Try to make the pieces as equal as possible, roll them out into rather thin rectangles.
Layer all sheets on top of each other (remove the plastic wrap, except for the one on the bottom) and roll them up tight starting at the longest side (so the roll ends up rather long but relatively thin). Press well to make sure there's no air between the sheets. Wrap the roll in plastic wrap and put it in the fridge for at least an hour.
(I rolled it in colored sugar too, to give a little decorative effect around the edge of the cookie, this is totally optional though)
Pre-heat the oven to 350°F/175°C.
Remove the plastic wrap and cut the roll into slices. Arrange these on baking sheets lined with parchment paper. Leave some room between the cookies, they expand as they bake.
Bake for 8-10 minutes until they start to brown. The cookies will be soft and harden slightly while they cool. Completely cooled cookies will be chewy.