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Friday, October 16, 2015

Pinwheel Cookies For Any Occasion

One of my favorite cookie recipes that you can make for almost ANY holiday (or school bake sale!!) It's a butter cookie but you can also do the same with a basic sugar cookie recipe. The recipe below is the standard recipe for a 2 color pinwheel. But I'll also tell you how I tweaked it to make these 3 colored Halloween cookies! We do at least 15 different batches during Christmas so we have it down pretty good as to what works best for us. 

What you'll need: 

2 Cups Flour 
1/2 tsp Baking Powder
1/4 Salt
2/3 Unsifted Powdered Sugar
1/4 Granulated Sugar
2 1/2 Sticks of Butter - cut into chunks
1 tsp Vanilla
Holiday Sprinkles
Food Coloring
Wax Paper
Floss 

Directions: 

1. Using a mixer, combine flour, baking powder, salt, powdered sugar, and granulated sugar until well blended. Add in butter gradually and continue mixing. Add in your vanilla. Your mix should begin to form into a ball. 

2. Remove your dough and break into two equal parts. Return one part to the mixing bowl. Color the dough to your desired color and add any extra flavor extracts at this time. You can use a few teaspoons of flour from keeping your dough getting too wet. Repeat with the remaining dough. 

3. Between two sheets of wax paper roll out your dough until it reaches into a 11x9 rectangle and about 1/4 inch thick. Please on a cookie sheet and into your fridge for about 1-2 hours. 

4. Pull out your dough and remove one side of the wax paper from each color. Brush one lightly with water and place the other one on top. Press down lightly to seal the two parts together. With a butter knife cut off the ends so that your colors are perfectly together and straight all the way around. 

5. Pour your sprinkles out into a baking pan. On one of the long sides begin to roll the dough into a swirl. If your dough tears as you roll it just pinch and patch together. Once rolled together place into your sprinkle pan. Roll in the sprinkles until the entire roll is covered. Cover in plastic wrap and place in the fridge for about 3 hours. 

6. Once chilled and ready to bake set the oven to 350 degrees. With the floss begin to cut your cookies about 1/4-1/8 inches thick. Simply place the floss under the roll cross your floss lines and pull. It'll create a perfect circle for you (if you use a knife you may have smushed looking cookies.) 

7. Bake for 15-17 minutes until golden brown. Let chill for 5 minutes and enjoy!! 

A couple of tips: 

~ These cookies take a little longer to make with the chill time needed. We find it easier to create over the course of a day or two in advance because it can stay in the fridge. You can even freeze the dough for up to 2 months. 

~ If you are making a color that's a little harder to create (like when I made the black) use less flour in your dough as you'll need to add more flour when you are coloring it. 

~ Regular sprinkles are the best to use. The decorative sprinkles that included shaped sugar pieces may melt when cooking. 

~ Don't place the cookies too close together on the baking pan. They will almost double in size during while they are baking. 

To make the three colored Halloween Pinwheel Cookies I made 3 batches of the recipe above. Once I had my dough I broke each section into 2 and colored one purple, green and black. I rolled each section a little thinner so overall the roll would be the same size. 

We love getting more creative during Christmas and do a red and white cookie and add a little peppermint extract into the red or mint extract into the green and white! 

Leah Shumack is the voice behind Clair's Freebies. Born and raised in ski country Western NY where I still live today with my beautiful 8 year old daughter. When I'm not tending to her or out scoping deals I enjoy entering giveaways and trying out new things in the kitchen!

1 comment:

  1. What a nice way to make festive looking cookies without all that decorating - and love the buttery goodness!

    ReplyDelete