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Holiday Pinwheel Cookies

 Holiday Pinwheel Cookies
Little helpers will have a blast helping to create these adorable pinwheels. They're an absolute cinch to make! —Karen Moore, Jacksonville, Florida
28 ServingsPrep: 20 min. + chilling Bake: 10 min./batch


  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1/4 to 1/2 cup all-purpose flour
  • 3 tablespoons red colored sugar
  • 3 tablespoons green colored sugar


  • Let cookie dough stand at room temperature for 5-10 minutes to
  • soften. On a floured surface, knead cookie dough and enough flour to
  • make dough easy to handle.
  • Divide dough in half. Roll one portion into a 12-in. x 7-in.
  • rectangle. Sprinkle with red sugar. Tightly roll up jelly-roll
  • style, starting with a short side; wrap in plastic wrap. Repeat with
  • remaining dough and green sugar. Refrigerate for 2 hours or until
  • firm.
  • Unwrap and cut into 1/2-in. slices. Place 2 in. apart on ungreased
  • baking sheets. Bake at 350° for 8-10 minutes or until edges
  • begin to brown. Cool for 1 minute before removing from pans to wire
  • racks. Store in an airtight container. Yield: 2-1/4 dozen.
Editor’s Note: This recipe was tested with Pillsbury refrigerated sugar cookie dough; results may vary when using a different product.
Nutritional Facts: 1 cookie equals 91 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 71 mg sodium,

2 of 2

Holiday Pinwheel Cookies (continued)

Nutritional Facts: 14 g carbohydrate, trace fiber, 1 g protein.