These fun and festive pinwheel cookies are perfect for the holidays. Layers of sugar cookie dough are wrapped in sprinkles before baking for maximum enjoyment.
INGREDIENTS
1 1/4 cup granulated sugar
1 cup of softened salted butter
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon baking powder
1 large egg
3 cups of all-purpose flour
1/2 teaspoon red liquid food coloring
INSTRUCTIONS
In the bowl of a stand mixer with the paddle attachment, add the sugar, butter and vanilla extract. Beat ingredients halfway through until creamy, about 2 minutes.
Use a rubber spatula and scrape the sides of the bowl. Add the egg and continue mixing until combined.
Add the flour and stir over low heat until no streaks of flour are visible.
Scrape the sides of the bowl. Divide the dough in half and remove half on a piece of parchment paper. Add the food coloring and almond extract to the remaining dough in the mixer bowl and mix at low speed until the color is even.
Divide each half in half so that you have 2 red and 2 colored pieces of the dough. Form each piece into its own separate rectangle. Wrap them in plastic wrap and put them in the refrigerator for 30 minutes.
After the dough has cooled, remove a piece of dough and spread it on a piece of parchment paper until it is approximately an 11×7 rectangle. Repeat with all the pieces of dough. Trim the edges with a knife so that you have straight lines.
Once the 4 pieces of dough are rolled up, carefully place a red piece over the colored piece of dough. On the other two pieces, place the red on the bottom.
Carefully roll each rectangle into a length. Wrap it in plastic wrap and place it back in the refrigerator for another hour or two, or overnight.
When you are ready to bake these cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.
Remove a log from the refrigerator and carefully cut out cookies 1/4 to 1/2 inch thick, depending on the thickness you want.
Separate the cookies about 1 inch on the baking sheet. Place them in the oven and bake for 9 to 11 minutes, or until the cookies just begin to brown at the edges. These cookies taste better if they are not over-baked, so watch them carefully.
Allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Repeat the steps to finish baking the rest of the cookies.