- 3/4 cup butter, softened
- 3/4 cup sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon red food coloring
- Cream butter and sugar until light and fluffy; beat in egg yolk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; mix extract and food coloring into one portion.
- Between waxed paper, roll each portion of dough into a 16x10-in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle; roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate overnight or until firm.
- Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 12-14 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely. Yield: about 5 dozen.
Reviews forPeppermint Pinwheels
"It seems like the recipe is sort of bland."
"I agree with savvypirate's comment about the crumbly consistency of the dough, and add that the peppermint flavor of the cookies was almost nonexistent."
"I am a very adept baker and know what im doing, I followed the instructions to a tee and The dough was dry/crumbled like sand. Was almost impossible to roll and even harder to roll up. Then it was so hard after chilling I had to microwave it for 20 seconds just to cut it only to have it crumble. What a waste of ingredients and time. Id give it no stars if I could."
"This is a favorite at my house. Layering the two doughs is a little difficult, but very much worth it. Before I put them in the oven, I crush up peppermints and put them on top. Looks pretty and enhances the peppermint flavor. Yummy!"
"I make this recipe every year. It isn't exactly easy since you need to layer the plain dough with the red dough, matching each piece exactly, then rolling it all up. My husband usually helps with this part since he is more patient than me. This is one recipe that everyone in my family loves and requests. They are delicious and so pretty too! Keep an eye on them when they are in the oven so that they don't brown - they aren't as attractive."
"I have made this recipe for several years now and substituted cinnamon oil for the peppermint. They are my daughter's favorite. I also glaze them lightly with a powdered sugar glaze. I've never actually tried the peppermint flavor."