These peppermint pinwheel cookies combine festive flavor and a pretty design for the ultimate holiday cookie.
Instructions
1
Cream the butter and sugar until light and fluffy, five to seven minutes. Beat in the egg yolk and vanilla. Editor's Tip: It's essential to cream butter and sugar long enough for an airy texture. It typically takes longer than you might think, so patience is key.
2
Add the dry ingredients
3
In another bowl, whisk together the flour, baking powder and salt. Gradually beat the dry ingredients into the creamed mixture.
4
Divide and color the dough
5
Divide the dough in half. Mix the peppermint extract and food coloring together in one portion.
6
Roll and chill the dough
7
Between waxed paper, roll each portion of dough into a 16x10-inch rectangle. Remove the waxed paper. Place the red rectangle over the plain rectangle. Roll up the dough tightly jelly-roll style, starting with a long side. Wrap in storage wrap, and refrigerate overnight or until firm.
8
Slice and bake
9
Preheat the oven to 350°F. Unwrap and cut the dough into 1/4-inch slices. Place the cookies 2 inches apart on lightly greased baking sheets and bake until set, 12 to 14 minutes. Cool on pans for two minutes before removing to wire racks to cool completely.
