Holiday Pinwheel Cookies

by Carrie on December 12, 2011

I first heard about the The Great Food Blogger Cookie Swap on Twitter. I looked into it and you made three dozen never seen on your blog cookies, sent them to three different swappers and then received three dozen different cookies from three different people. Sounded fun enough. I signed up and got to searching for the perfect cookie. Sure I had a lot on my blog but it had to be new. I looked through some cookbooks and found Black Forest Cookies, I love me some black forest cake so I attempted to make those. I was less then happy with the four dozen cookies I got from that and sent them with Adam to work. Those guys will eat anything.

I started to run short on time and say these on pinterest. I decided they looked easy enough and reminded me of a shortbread which is one of my favorite kinds of cookies. I had trouble with the rolling of cookies, I rolled the dough to thin so I would of had tiny tiny cookies, thus getting what I got because I just rolled the dough to desired thickness. I will attempt to make again, correct. The flavor was excellent. The three dozen cookies I received were also excellent. I can’t wait to participate next year. If you missed out this year but are interested in signing up next year you can sign up for e-mail alerts here.

Holiday Pinwheel Cookies (From: The Shine Project)

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 tablespoon red food coloring.( I highly recommend the gel variety. You can buy it at any craft store. It is much brighter and you can use less)
  • Powdered sugar, for rolling out dough
  • 3 tablespoons milk

Sift together the flour, salt and baking powder and set aside.

Cream butter and sugar together in another large bowl. Add egg, vanilla, milk and beat until incorporated. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add red food coloring, beating until fully combined. You may have to knead the colored dough a bit to get it mixed thoroughly. On a sheet of waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring.

Now very carefully, slide the red dough on top of the white dough and slide the parchment paper out. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. NOTE: do not worry if the dough starts to tear a little when you are rolling it. This is normal. Simply mend it with your fingers as you go along.

Now place a generous amount of sprinkes in a shallow dish and roll the cookie dough log firmly over the sprinkles until they stick and its covered. Wrap tightly with saran wrap and place the dough back in the refrigerator and let chill for 2 hours.

Preheat oven to 375 degrees F.

Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Bake fo2 10-15 minuets depending on how thick you sliced the cookies.

© 2011, Carrie. All rights reserved.

{ 4 comments… read them below or add one }