Pinwheel Cookies
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Pinwheel Cookies
1 cup butter, softened
1-1/2 cups sugar
1-1/2 tsp baking powder
1/2 tsp salt
1 large egg
1 tsp vanilla extract
1/2 tsp peppermint extract
2-1/2 cups flour
Red paste food coloring
In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the sugar, baking powder and salt; beat until combined. Beat in the egg, vanilla and extract until well combined. Stir in flour until just mixed.
Divide dough in half. Tint one portion of the dough with paste food coloring. Knead coloring into dough until well mixed. If dough is too sticky to handle, wrap each half in waxed paper or plastic wrap and chill about 1 hour or until easy to handle.
On a lightly floured surface, roll each color of dough into a 12x8" rectangle. Using a large spatula and your hands, place one rectangle on top of the other. Press down gently with your hands to seal. Starting from a long side, tightly roll up jelly-roll style. Wrap the dough in waxed paper or plastic wrap. Chill at least 2 hours or until firm.
Using a sharp knife, cut log into 1/4-inch slices. Place slices about 1-inch apart on an ungreased cookie sheet.
Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm and lightly browned.
Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack to cool completely.
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