My mom used to make these cookies every Christmas, and I still love them. They are so colorful. You can use different food coloring for different seasons.—Jill Heatwole, Pittsville, Maryland
- 10 tablespoons butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 egg
- 1/8 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- Red and green gel food coloring
- [ - We'd like to see this again and maybe get exact amounts for the food coloring paste.
- - please change vanilla extract to peppermint extract and go up to 1/4 tsp. ]
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
- Divide dough in half. Tint one portion red and one portion green. Divide red and green portions in half. Roll out each portion between waxed paper into a 9-in. x 6-in. rectangle. Refrigerate for 30 minutes.
- Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat. Chill for 2 hours or until firm.
- Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen.
Originally published as Red & Green Pinwheels in Taste of Home Baking Book 2011, p56
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