Red & Green Pinwheels Recipe

Red & Green Pinwheels Recipe
Red & Green Pinwheels Recipe photo by Taste of Home
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Red & Green Pinwheels Recipe

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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
MAKES:
72 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 7 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 7 min./batch

Ingredients

  • 10 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon red gel food coloring
  • 1/4 teaspoon green gel food coloring

Directions

Preheat oven to 375°. Cream butter and sugars until light and fluffy; beat in egg and extract. In another bowl, whisk together flour, baking powder, salt and baking soda; gradually add to creamed mixture, blending well.
Divide dough in half. Tint one portion red and the other green. Divide portions in half, for four altogether. Roll out each portion between sheets of waxed paper into a 9x6-in. rectangle. Refrigerate 15 minutes.
Remove waxed paper. Place one green rectangle on a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate until firm, about 1 hour.
Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until set, 7-9 minutes. Remove to wire racks to cool. Yield: 6 dozen.
Originally published as Red & Green Pinwheels in Taste of Home Baking Book 2011, p56

Nutritional Facts

1 cookie: 36 calories, 2g fat (1g saturated fat), 7mg cholesterol, 36mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 0 protein.

  • 10 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon red gel food coloring
  • 1/4 teaspoon green gel food coloring
  1. Preheat oven to 375°. Cream butter and sugars until light and fluffy; beat in egg and extract. In another bowl, whisk together flour, baking powder, salt and baking soda; gradually add to creamed mixture, blending well.
  2. Divide dough in half. Tint one portion red and the other green. Divide portions in half, for four altogether. Roll out each portion between sheets of waxed paper into a 9x6-in. rectangle. Refrigerate 15 minutes.
  3. Remove waxed paper. Place one green rectangle on a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate until firm, about 1 hour.
  4. Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until set, 7-9 minutes. 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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