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: 10 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 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

Directions

[ - 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

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 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
  1. [ - We'd like to see this again and maybe get exact amounts for the food coloring paste.
  2. - please change vanilla extract to peppermint extract and go up to 1/4 tsp. ]
  3. 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.
  4. 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.
  5. 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.
  6. 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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