Pinwheels are just downright pretty cookies. I'd like to take a moment to reflect on previously posted pinwheels: Cranberry-Orange Pinwheels and Chocolate-Almond-Apricot Cookies. Now these pretty little minty buttery sugar-cookie-esque bites join their ranks. 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 Pinwheels3/4 cup butter, softened
3/4 cup sugar
1 egg yolk
1 tsp vanilla
2 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp peppermint extract
1/4 tsp red food coloring
1. In a mixing bowl, 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.)
Recipe from Taste of Home Annual Recipes 2004
Cookies made by Shanna S.
Click here for printable recipe
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