Directions: |
Directions:Cream wet ingredients:
Place butter and sugar in a large bowl and beat with an electric mixer until creamy. Add egg and both extracts and beat until combined.
Add dry ingredients: In a separate bowl, combine flour, baking powder and salt well. Add to butter mixture and mix on low speed until combined into a cookie dough.
Color dough:
Tip out half of the cookie dough mix on your work surface and knead a few times until smooth. Set aside. Add the red food coloring to the remaining half of cookie dough in your mixing bowl and mix with your hand mixer on low speed until fully incorporated. Add more coloring as needed (I used about one teaspoon gel).
Shape Cookies:
Roll out and layer: Place plain dough between two sheets of wax paper and roll out to a rectangle of about 8×15 inches. Repeat process with red dough. Peel top layer of wax paper off both doughs, then invert red dough on top of the plain dough. Gently roll over both doughs with the rolling pin a few times (make it no larger than 9×16 inches) to make sure both doughs stick together. Remove top layer of way paper.
Roll and slice: Trim short sides to make them even, then roll up into a log starting at one of the short sides. Place nonpareilles in a shallow baking dish (make sure your dough log fits) and roll the log in the sprinkles. Using a piece of unscented dental floss or sewing string, carefully slice into ¼ inch thick slices (see notes for step photos).
Chill: Place sliced cookies on lined baking sheets about 2 inches apart. Refrigerate for 15 – 30 minutes, or until firm and cold. |
This recipe for Christmas Pinwheel Cookies is from