Pinwheel Cookies

Pinwheel Cookies

Classic and festive pinwheels!

Add butter to mixer and whip.

Add the 1 cup brown sugar and 2/3 cup sugar and mix.

Add the two eggs and 1 1/2 teaspoons vanilla extract and mix.

Add 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1 teaspoon salt.

Add one cup of flour at a time, until you add 4 cups.

Beautiful!

Slit dough in half (I used a scale to do this).

Color one half with red food dye, to your liking (I used about 5 drops).

Use two pieces of wax paper and roll the dough to 1/8 inch thick (I did mine to 1/4 inch thick).

Dye the other half of the dough green (I used 5 drops here, too).

Roll it out to the same size of the red dough, using the wax paper.

Take off the top piece of wax paper off of the green dough.

Take the top piece of wax paper off of the red dough, and put on top of green dough (carefully!).

NO PICTURE, but afterwords, use the parchment paper to roll the doughs into a thick, long log, wrap in wax paper, wrap in towel, and refrigerate for at least 2-3 hours (or put in freezer for at least 30 minutes).

After it is refrigerated, preheat oven to 400 degrees and cut dough into 1/4 inch slices.

Put slices on pans covered with parchment paper, or pans covered with aluminum foil, sprayed with non-stick spray.  Bake on middle shelves of oven for 6 minutes (watch!).

Perfect! (My oven was at 350 degrees and this is what you get-- more spread out; they're supposed to be more condensed, but still taste fantastic!).

Pinwheel Cookies

Cooking Time:  7 minutes
Prep time: 3.5 hours minutes
Total time: 3 hours, 37 minutes
Makes about 2.5 dozen cookies (mine: about 30 cookies)

Per Cookie:
Calories: 169 calories
Fat: 8 g
Sodium: 4 mg
Carbs: 22 g
Fiber: 0 g
Protein: 2 g

Ingredients:
1 1/3 cups butter, softened
1 cup brown sugar
2/3 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
4 cups unbleached all-purpose flour
red food dye, green food dye

Directions:
1. Whip up the butter in mixer until no clumps are seen.
2.  Add the 1 cup brown sugar and 2/3 cup sugar and mix.
3.  Add the 2 eggs and 1 1/2 teaspoon vanilla and mix very well.
4.  Add the 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1 teaspoon salt to the mixture and mix.
5.  Add one cup of flour and combine well.  Then, keep adding one cup of flour, until you get to 4 cups, mixing well after each addition.
6.  Split dough into half (I used a scale), color one half red (I used 5 drops of dye), roll out between 2 sheets of wax paper to 1/4 - 1/8 inch thickness.  Repeat with green half (I also used 5 drops of dye).
7.  Take off the top sheet of wax paper off of both doughs and carefully place the red dough on the green, or the green dough on the red.  Use wax paper to roll up the dough into a thick, long log.  Cover with wax paper and cover with a towel.  Refrigerate for at least 2-3 hours, or put in the freezer for at least 30 minutes.
8.  After 2-3 hours, preheat oven to 400 degrees and cut each roll into cookies about 1/4 inch thick.  Place cookies on pans lined with parchment paper, or pans covered in aluminum foil, sprayed with non-stick spray.
9.  Place pans on middle racks of oven and bake for 6 minutes, checking often afterward (mine took about 7 minutes to fully bake).

** Adapted from All Recipes' Christmas Pinwheel Cookies recipe --  http://allrecipes.com/Recipe/Christmas-Pinwheel-Cookies/Detail.aspx?evt19=1  **


Festive and delicious!  Enjoy!