Christmas Pinwheel Cookies

Makes about 50 cookies 

Ingredients: Ingredients: 

2 ½ cups All-purpose flour 
½ tsp Baking powder 
½ tsp Salt 
1 cup Unsalted butter, at room temperature 
¾ cup Granulated sugar 
1 Egg 
1 tsp Vanilla extract 
 Food coloring (red and green) 

 Directions: 

Making the Dough: 

• In a medium bowl, using a fork, stir flour with baking powder and salt. 
• In a large bowl, using an electric mixer, beat butter with sugar. Then beat in egg and vanilla. Using 
a wooden spoon, gradually beat in flour mixture just until it can be formed into a ball. 
• Divide the dough into 4 equal portions. Tint one portion of dough red and one portion of dough 
green using food coloring. Wrap each portion of dough in plastic wrap and place in the fridge until 
firm enough to roll out, or for about 2 hours. 
Rolling the Dough: Rolling the Dough: 
• Remove dough from the fridge and place one plain portion between 2 pieces of wax paper. Using 
a rolling pin, roll into a 6 x 9-inch rectangle. Repeat with one of the colored portions. 
• Lay the plain dough on top of the colored dough and gently press down. Starting at a shorter end, 
tightly roll the dough into a log. 
• Roll out the other two pieces of dough and roll them into a log as well. Wrap each log in plastic 
wrap and refrigerate until firm, at least 1 hour (or up to 1 week). 
Baking the Cookies: Baking the Cookies: 
• Preheat oven to 300 F. 
• Slice logs into cookies 1/3 inches thick. Place about 2 inches apart on a baking sheet. 
• Bake in the center of the oven for 8-10 minutes. Remove cookies to a rack to cool completely. 

Notes: 
• Rather than putting the red and green dough in separate cookies, you can tint all of your dough 
and combine the red and green into the same pinwheel. 
• You can make the dough ahead of time and refrigerate it for up to a week. You can also freeze 
your cookies after baking them and they will keep for about one month.