Pinwheel cookiesPosted: December 17, 2014 | |
I’ve always wanted to make these cookies, but have a love/hate relationship with rolling dough. This year I found a simple solution. When rolling between wax paper dampen the counter space first then lay the sheets over it. The damp counter will prevent the wax paper from moving and bunching while rolling. No muss no fuss! Excellent recipe that you can adapt with your own favorite flavors and colors!
2 cups Flour
½ teaspoons Baking Powder
¼ teaspoons Salt
⅔ cups Powdered Sugar
¼ cups Granulated Sugar
2-½ sticks Butter, Cut Into Chunks
1 teaspoon Vanilla
½ teaspoons Gel Food Coloring Of Your Choice
½ teaspoons Any Desired Extracts (optional)
1-½ cup Colored Sprinkles, In Your Choice Of Colors
In a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended.
Add butter in, gradually, and continue mixing. Add in vanilla extract. At this point, your dough will form a ball on your paddle.
Remove your dough ball and divide into two equal parts. Return one portion back into the mixer and add the food coloring and any extra extracts; you’ll keep the other portion of dough plain. I used Wilton gel food coloring in leaf green and vanilla extract for this batch. You could coordinate your colors and flavors, for example green food coloring matched with a mint extract or yellow with a lemon extract, etc. Mix until the color is spread out evenly.
Roll out each portion of your dough, between two sheets of wax paper until it reaches about 11 x 9 inches and is 1/4 inch thick. Slide both sheets onto a cookie sheet and chill in the refrigerator for at least 2 hours.
When firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pastry brush. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even. Press the edges lightly with your fingertips to seal them together. Using a small paring knife, trim the edges of the dough to make straight, even lines.
Pour out sprinkles onto a large platter and set aside. Be sure your dough is still cold, but flexible. Once it’s ready, begin rolling the long side of dough into a swirl, jelly-roll style. Now, don’t get nervous if the outer layer of uncolored dough tears a bit. It’s no problem, just pinch and pat those tears and voila, then just keep rolling.
Now gently lift your dough log onto the sprinkles and roll away. Cover the log completely with your sprinkles. Wrap the colorfully decorated log in plastic wrap twice. Depending on when you want to bake the cookies, either place the wrapped dough into refrigerator for about 3-4 hours or you can put it the freezer and keep it there for up to 2 months. (If freezing, give yourself time for the dough to defrost in the fridge overnight before cutting.)
Slice your dough into 1/4-1/8 inch slices and bake on parchment lined baking sheets. Bake at 350F for 15-17 minutes until edges are slightly golden. Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to finish cooling.