Christmas Pinwheel Cookie
Ingredients:
– 2 1/2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 cup unsweetened cocoa powder
– Red food coloring
Directions:
1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture and beat until well combined.
4. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
5. Divide the dough into two equal portions.
6. To one portion, add the cocoa powder and mix until fully incorporated.
7. To the other portion, mix in a few drops of red food coloring until the dough is evenly colored.
8. Roll each dough portion between two sheets of parchment paper into rectangles of equal size, about 1/4 inch thick.
9. Carefully place the red dough rectangle on top of the chocolate dough rectangle and press gently to adhere.
10. Using the parchment paper to help, roll the layered dough tightly from one long edge to form a log.
11. Wrap the log in plastic wrap and refrigerate for at least 2 hours or until firm.
12. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
13. Remove the dough log from the fridge and slice into 1/4-inch thick rounds.
14. Place the pinwheel cookies on the prepared baking sheet about 1 inch apart.
15. Bake for 10-12 minutes or until the edges are set.
16. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 2 hours 32 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Chill the dough log well to ensure clean, defined pinwheel slices.
Use a sharp knife to slice the log to prevent the cookies from losing their shape.