My mom used to make pinwheels every Christmas, and I still love them. They are so colorful, and perfect for sharing in gift boxes.—Jill Heatwole, Pittsville, Maryland
Total TimePrep: 30 min. + chilling Bake: 10 min./batch
- 1-1/4 cups butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla, orange, almond, lemon or coconut extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pink, orange and yellow gel food coloring
- Wooden skewers or pop sticks
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; gradually beat into creamed mixture.
- Divide dough into three portions. Tint each portion as desired with food coloring; wrap in plastic. Refrigerate 30 minutes or until easy to handle.
- Between pieces of waxed paper, roll out each portion into a 12x6-in. rectangle. Remove pieces of waxed paper. Stack colored rectangles on top of each other to form one thick rectangle. Wrap in plastic; refrigerate 30 minutes or until firm.
- Preheat oven to 375°. Unwrap and slice stacked rectangles crosswise, into 6x1/2-in. strips. Taper the ends of each strip; wrap strips around themselves to form coils. Place 1 in. apart on ungreased baking sheets. Decorate with sprinkles along cookie edges. Bake 8-10 minutes or until set.
- Remove to wire racks to cool. While cookies are still soft, insert a wooden skewer or pop stick into each cookie.
Nutrition Facts1 cookie: 218 calories, 10g fat (6g saturated fat), 41mg cholesterol, 217mg sodium, 29g carbohydrate (13g sugars, 1g fiber), 3g protein.
Originally published as Pinwheels and Checkerboards in Ultimate Cookie Swap 2016 Bookazine
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