Tuesday, December 17, 2013

Peppermint pinwheels

Peppermint Pinwheels

Christmas cookies aren't just your ordinary cookies. They're the special ones, the complicated ones, the show-stoppers that you only have the energy to make once a year. When I saw these pretty, minty cookies, I knew they fit the bill perfectly.

Making them was a bit of a chore -- I had to make a few changes to the original recipe's directions to get them to come out alright. What I ended up with was a very pretty, shortbread-like cookie with a hint of peppermint and crunchy, candy-coated edges, a really nice cookie for dunking in a cup of hot cocoa. I don't think I'd make them a lot, but I might make them again sometime, maybe in a few years.

Peppermint Pinwheels
Adapted from The Shine Project

2 1/2 c flour
1/2 tsp salt
1/2 tsp baking powder
1 c butter, softened
1 c sugar
1 egg
3 tbsp milk
1/2 tsp vanilla
1 tsp peppermint extract
Red gel food coloring
Lots of white nonpareil sprinkles

1. Whisk together the flour, salt and baking powder. Set aside.
2. Beat together the butter and sugar. Beat in the egg, milk, vanilla and peppermint extract. Gradually beat in the dry ingredients until combined.
3. Take half of the dough out of the bowl and set aside. To the other half, add red gel color, kneading it in with your hands until you get a nice, bright red dough. (Wash your hands -- they'll be really red at this point, probably.)
4. Roll out the white dough on a sheet of waxed paper into a large rectangle that's about a quarter-inch thick. Repeat this step with the red dough.
5. Flip the white dough over on top of the red dough and pull off the waxed paper. Roll them both together, starting from one of the wider ends of the rectangle and removing the waxed paper as you go.
6. Go find an empty wrapping-paper tube and cut a slit up the side. Cut the length to the length of your roll of cookie dough.
7. Wrap your dough log in plastic wrap, then place it inside the wrapping-paper tube (pry open the slit you cut to help with this). Place the whole thing in the fridge to chill for at least an hour.
8. Pull out your dough and pull it out of one side of the tube, pulling off the plastic as you go, and cut it into half-inch-wide slices.
9. Dump out the sprinkles into a wide dish. Roll the edges of each slice of dough in a little bit of water, then roll in the sprinkles. Place on a cookie sheet about an inch apart.
10. Bake at 375 degrees for about 10-15 minutes, until the cookies are set and dry-looking and the bottoms are lightly golden. Cool on a rack.

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