This is a cookie I make every year because it's a guilty pleasure for me. These are easy to store in the tubes I mention below and easy to bake at the last minute. I love the smell and taste of peppermint during the holidays making this is always a must at the top of my baking list.
and Raspberry/Orange pinwheels
Makes about 4 dozen
¾ cup butter, softened
¾ cup sugar
1 egg yolk
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
½ tsp salt
½ tsp peppermint extract
¼ tsp red liquid food coloring
In a large bowl, cream butter and sugar. Beat egg yolk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half, add extract and red food coloring to one portion. Roll out each portion of dough between waxed paper into a 16-in. x 10-in. rectangle. Remove waxed paper.
Place red rectangle over plain rectangle. Roll up tightly jelly-roll style, starting with long side. Wrap in plastic wrap. Refrigerate overnight or until firm.
Unwrap the dough and cut into ¼-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 350 for 12-14 minutes or until set. Cool for 2 minutes before removing to wire racks.
One of the photos shows how I put the roll of dough in wrapping paper tubes to leave in the fridge so that the dough would not flatten on the side it sat on and this also protected it from other items bumping in to it in the fridge
One of the rolls - I added orange extract to the white dough and raspberry extract to the red dough
On some, I'll put the color on outside and then some times I'll switch because it really makes the dish festive
This is how I store them - protect them in the fridge/freezer. When other items bump them, they do not misshape the roll.
These are the orange extract to the white dough and raspberry extract to the red dough Sometimes, orange to the red dough and vanilla to the white I also do these with green and chocolate (I mix mint extract to the green; and cocoa is the chocolate)
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