Peppermint pinwheel christmas cookies
December 17, 2011 § 1 Comment
These are good, and more importantly, red and white and covered in sprinkles! I admit that I made these after I saw a really pretty picture of them on pinterest (which I can’t find anymore). They are a basic slice and bake cookie, but homemade!
(not my photo. Photo from: http://www.sprinklebakes.com/2010/01/colorful-spiral-cookies.html)
Buttery, minty, yummy! Recipe adapted from Paula Deen (who apparently has an aversion to sprinkles).
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 teaspoon red food coloring (NB: this wasn’t enough to make them red. I used the ‘normal’ food coloring groceries stores use, not gel, which I hear is more potent. I ended up using almost 2.5 tsp).
- Sift together flour, salt and baking powder. (Note: I don’t sift. I dump in a bowl then whisk).
- Cream butter and sugar together on medium high speed using paddle fixture of mixer. Add egg and beat until incorporated. Add the vanilla and peppermint extract.
- Reduce mixer speed to low and gradually add the flour mixture to butter/sugar mixture, beating until combined. Remove half of the mixture from the bowl. Take your time figuring out how much half of it is, as the recipe will work better if the two halves are the same size!
- Add food coloring to the half that you left in the mixer, beating until fully combined.
- Next you roll out the dough in to rectangles. Place the red dough between two pieces of waxed paper and roll out dough to form a large rectangle, about 1/4-inch thick (using wax paper is kind of essential, as this dough is sticky, and you don’t want to stain your countertops red with the food coloring). Repeat this step with the other half of uncolored dough with no food coloring.
- Take a few extra minutes to trim the dough into a clean, sharp rectangle shape. This requires some dough surgery – like, trim off the wonky bit at the bottom and stick it on the side, or top, to make it a better rectangle. Repeat with other dough rectangle and make sure that the two rectangles are very similar in size (not thickness, size). Refrigerate the dough for about 10 minutes so it’s easier to handle later.
- Take the dough of the fridge. Very carefully, place the red dough on top of the white dough. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. This is harder than it sounds. You want it to be very tightly rolled so there are no air pockets. If you’re good at making sushi, you would excell at this. I ended up using the wax paper the dough was on to try to aid the process, which kind of worked, but next time I’ll have to think more about it. Any tips for a tight roll are welcome in the comments!
- Now it’s time for sprinkles! Basically, you just want to coat the entire outside of the cookie dough log with sprinkles, so that when the cookies are eventually sliced the edges will be encrusted with sprinkles. I just dumped a bunch of sprinkles on some wax paper and rolled the log around.
- Place the dough back in the refrigerator and let chill for 2 hours.
*Two hours later…*
Preheat oven to 375 degrees F.
Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray (or lightly buttered tray if you don’t have parchment paper) about 1-inch apart. Bake for 10 minutes. Remove from oven and let cool on a wire rack.