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Holiday Pinwheels Recipe

Holiday Pinwheels Recipe photo by Taste of Home

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The first time I made these pretty cookies, my husband ate the whole batch in just a few days! The fun green swirls are also great for St. Patrick's Day.

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Holiday Pinwheels Recipe

Prep: 30 min. + chilling Bake: 10 min./batch

Yield: 27 Servings

30 10 40

Ingredients

1 cup butter, softened
1-1/4 cups sugar
2 eggs
1/4 cup light corn syrup
1 tablespoon vanilla extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon peppermint extract
Green food coloring

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Divide dough in half. To one portion, add peppermint extract and food coloring. Wrap each portion in plastic wrap; refrigerate for 2 hours or until firm.
On a baking sheet, roll out each portion between two sheets of waxed paper into a 14-in. x 9-in. rectangle. Refrigerate for 30 minutes. Remove waxed paper. Place plain rectangle over green rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing to wire racks. Yield: 4-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 161 calories, 7 g fat (4 g saturated fat), 34 mg cholesterol, 155 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.

Originally published as Holiday Pinwheels in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p79

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Holiday Pinwheels

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Reviewed on Mar. 21, 2011 by cynthiaelliott

These cookies taste good, however I should have made the roll longer. The cookies were too large and spread out a lot, which made them too thin. If the roll was smaller and longer I think the cookies would have been a better size. I will try them again.

Reviewed on Mar. 16, 2010 by bethkrimple@att.net

The dough was to soft to work with after rolling it out and putting it in the fridge. I put it in the freezer for several hours and it still was to soft. Finally got them rolled out after several attempts. A lot of the dough stuck to the paper. They did not hold their shape when I baked them. They had a good taste, but a lot of trouble.