Pinwheel Cookies

These spirals of red and green dough are fun for Christmas parties. Make sure the cookie roll is well chilled and firm, so it can be uniformly sliced. After the dough has been wrapped in parchment, it can be double-wrapped in plastic and frozen for up to 2 weeks.

Prep
35 min.
Cook
10 min.
Serves
36

Ingredients

Directions

  1. In a small bowl, combine flour and baking powder. Set aside.
  2. In a large mixing bowl, beat together butter, sugar and salt with electric mixer on medium until smooth. Beat in egg and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in remaining flour mixture.
  3. Divide dough in half. Stir red food coloring into one dough portion. Stir green food coloring into remaining dough portion. Cover dough and chill at least 1 hour or until easy to handle.
  4. Using a lightly floured rolling pin, roll red dough into a 12×9-inch rectangle, about ⅛ inch thick, on parchment paper. Repeat with green dough portion. Invert green dough rectangle on top of red dough; remove top layer of parchment.
  5. Starting from a long side, roll up dough using bottom layer of parchment paper to help lift and guide the roll. Cut roll in half crosswise; roll each portion in nonpareils until well coated. Wrap each roll in plastic wrap and chill for 2 hours in the refrigerator or 30 minutes in the freezer or until very firm.
  6. Preheat oven to 350°F. Line two cookie sheets with parchment paper. Unwrap dough rolls; reshape, if necessary. Cut dough rolls crosswise into ¼-inch-thick slices. Place 1 inch apart on prepared cookie sheets. Bake for 8 to 10 minutes or until edges are firm and just start to brown. Transfer cookies to wire racks and let cool.

NUTRITION FACTS PER COOKIE: 98 calories, 5 g fat, 4 g saturated fat, 0 g trans fat, 19 mg cholesterol, 48 mg sodium, 12 g carbohydrates, 0 g fiber, 6 g sugar, 1 g protein.

Daily Values: 2% vitamin A, 0% vitamin C, 3% calcium, 0% iron.

© 2016 Marsh Supermarkets, Inc.