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Cherry Pinwheel Cookies
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Serving Info :
Yield: About 4 dozen cookiesCooking Time :
Bake 10 to 12 minutesDescription :
A Fun and Festive Cookie That Can Be Made Ahead of TimeIngredients :
- 1 cup butter
- 1-1/2 cups C&H Pure Cane Granulated Sugar
- 1 egg, large
- 2 tsp. vanilla extract or 1 tsp. each vanilla and almond extracts
- 2-1/2 cups all-purpose flour
- 1-1/2 tsp. baking powder
- 3/4 tsp. salt
- 2 tbsp. cherries, candied green, diced
- 2 tbsp. cherries, candied red, diced
- red and green food coloring, 1 to 2 drops each
Directions :
- Beat butter with sugar until smooth and creamy. Add egg and extracts. Beat well. Whisk flour with baking powder and salt until very well blended then gradually blend into creamed mixture to form a smooth dough. Divide dough in half. Blend green coloring and green cherries into one half, red coloring and red cherries into the other half. Wrap each ball of dough separately in plastic and chill well, at least one hour. Roll each color dough between sheets of wax paper to form two 9x12-inch rectangles. Remove top layers of wax paper and flip the green rectangle evenly on top of the pink rectangle. Peel away top sheet of wax paper and roll dough up jellyroll fashion beginning on the 12-inch side of the rectangle. Tightly wrap rolled “pinwheel log” into wax paper and chill again until firm, at least one hour, or overnight if desired. Dough can be held about a week in the refrigerator at this point or up to a month in the freezer!
- To bake, preheat oven to 350°F. Remove wax paper and slice dough into ¼-inch rounds. Place one inch apart on ungreased baking sheets and bake in the oven’s center for 10 to 12 minutes, or until edges just become golden. Cool on baking sheets 1 to 2 minutes to firm up slightly then quickly move cookies to a rack to complete cooling. Store cooled cookies in an airtight container at room temperature.