They are straightforward; all you have to do is try to roll them nice and tight. Rolling the doughs between wax paper is a key step - that way, they are not over-floured, a mistake I have made with past pinwheels, and which keeps them from sticking to each other. Also, try to get the reddest red food coloring you can for a true red color. Michael's or specialty cake supply stores sell food coloring paste which gets you closer than McCormick's or whatever they sell at the grocery store.
Thanks to Shanna S. yet again for this MINTY Week contribution; tomorrow's is from her as well. She has been a baking machine this last month. Reminds me of someone...Peppermint
3/4 cup butter, softened
3/4 cup sugar
1 tsp vanilla
2 cup flour
1/2 tsp salt
1/2 tsp peppermint extract
1/4 tsp red food coloring
1. In a, cream butter and sugar. Beat in egg yolk and vanilla. Combine flour, baking powder and salt. Add to creamed mixture; mix well. Divide in half; add extract and food coloring to one portion.
2. Roll out each portion of dough between waxed paper into a 16x 10 inch rectangle. Remove paper. Place red rectangle over plain rectangle; roll up tightly jelly roll style, starting with long side. Wrap in plastic wrap. Refrigerate overnight until firm. (To keep from flattening on one side, lay in a drinking glass on its side, or two end-to-end.)
3. Preheat oven to 350. Unwrap the dough and cut into 1/4 inch slices. Place 2 inches apart on lightly greased baking sheets. Bake 12 to 14 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely. Makes about 4 dozen.
Recipe from Taste of Home Annual Recipes 2004
Cookies made by Shanna S.
Click here for printable recipe