Peppermint Pinwheel CookiesPosted: December 21, 2009 | |
H and I were soo lucky when this past July new, FABULOUS neighbors moved in right next door. We all became great friends right away. Well through getting to know them, I have baked for them several times to help them feel a part of the neighborhood, so this past weekend Chelsea not only brought AHHHHH-MAZING apps to our wine party but also baked this little pieces of heaven. They are sandwiched together with a great cream cheese filling..SCORE! Thanks Chelsea!
Make this ahead of time – I made mine the night before, refrigerated overnight, rolled into 1/4 inch slabs, cut to size, and refrigerated until firm.
1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp/ salt
3/4 tsp red food coloring paste
Beat butter at medium speed until creamy. Gradually ad sugar, beating until light and fluffy. Add egg and vanilla. Beat until blended. In a medium bowl combine flour, baking soda, and salt. Gradually add flour mixture to butter mixture, beating at a low speed until blended. Split dough into two portions. Roll one portion into a quarter inch (or slightly thinner) thick slab on a piece of lightly floured plastic wrap. Be careful not to use too much flour or the pinwheels won’t stick together correctly. Wrap each slab in a piece of lightly floured plastic wrap and place on a cookie sheet or cutting board in the refrigerator. Knead food coloring into the second portion of dough. Repeat steps to roll and cut 1/4 inch slabs wrapping each in lightly floured plastic wrap and placing them on the cookie sheet in the refrigerator. Chill until firm – at least 2 hours.
Once chilled remove one slab of tinted dough and one slab of untinted dough. Unwrap both and invert untinted dough onto tinted dough. As dough begins to soften slightly roll up each roll length wise jelly roll fashion as tight as possible. This works best before the dough gets very soft. Wrap roll in plastic wrap and place in freezer. Repeat for remaining slabs of dough. Freeze four hours or up to one month.
Preheat oven to 350. Cut ends off each dough log and discard. Slice dough in 1/4 inch thick pieces and place on parchment lined baking sheets 1 1/2 inches apart (these puff up a little so keep slices thinner and leave some room). Bake at 350 6-7 mins or until puffed and set. Cool on baking sheets 5 mins and transfer to wire racks. Cool completely. Once cool pipe peppermint frosting onto one cookie, top with a second cookie, wrap in cellophane and tie with ribbon. I chilled my sandwiches before wrapping to let the icing stiffen so they wouldn’t slide while wrapping.
1/4 cup butter, softened
3 oz cream cheese, softened
2 cups powdered sugar
1 Tbsp milk
1/8 tsp. peppermint extract
Beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended. Increase speed to medium and add milk and peppermint beating until smooth and fully combined.