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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Red and Green Pinwheels Recipe

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This recipe for Red and Green Pinwheels, by , is from Bunco Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maetha Smith

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
10 tablespoons butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg, room temperature
1/2 teaspoon peppermint extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 teaspoon red gel food coloring
1/4 teaspoon green gel food coloring

Directions:
Directions:
Directions
Preheat oven to 375. Cream butter and sugars until light and fluffy; beat in egg and extract. In another bowl, whisk together flour, baking powder, salt and baking soda; gradually add to creamed mixture, blending well.
Divide dough in half. Tint one portion red and the other green. Divide portions in half, for 4 portions altogether. Roll out each portion between sheets of waxed paper into a 9x6-in. rectangle. Refrigerate 15 minutes.
Remove waxed paper. Place one green rectangle on a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate until firm, about 1 hour.
Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until set, 7-9 minutes. Remove to wire racks to cool.

Personal Notes:
Personal Notes:
1 cookie: 36 calories, 2g fat (1g saturated fat), 7mg cholesterol, 36mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 0 protein

 

 

 

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