Candy Cane Pinwheels

Candy Cane Pinwheels

From Cook's Country | December/January 2008

Why this recipe works:

This Candy Cane Pinwheel recipe features the flavors of a candy cane in a pretty cookie and makes a perfect addition to any holiday dessert table. We found the trick to the Candy Cane Pinwheels recipe was to add the food coloring one drop at a time until we got the desired color. (We could always add more coloring, but it’s not possible to take much out.) It was also helpful to sandwich the dough between sheets of parchment or waxed paper when rolling it out to ensure the dough didn’t stick to the rolling pin.
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Makes about 4 1/2 dozen

Grind the peppermint candies in a food processor until they are pulverized.

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 16 tablespoons unsalted butter (2 sticks), softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1/2 cup finely ground peppermint candies (about 20)
• 6 drops red food coloring

Instructions

1. Whisk flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Beat in egg until incorporated. Reduce speed to low, add flour mixture, and mix until dough forms, about 1 minute. Remove half of dough from bowl and reserve. Add extracts, candy, and food coloring to remaining dough and mix until combined.

2. Place reserved dough between 2 sheets of parchment paper and roll into 14 by 8-inch rectangle. Repeat with peppermint dough, then place on top of plain dough and press gently to adhere. With long side facing you, roll dough into log. Wrap dough in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days.

3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Slice chilled dough into 1/4-inch rounds and place 1 inch apart on prepared baking sheets. Bake until edges are just golden, 12 to 14 minutes, switching and rotating sheets halfway through baking. Let cool 10 minutes on sheet, then transfer to wire rack and cool completely. Repeat with remaining dough. (Cookies can be stored in airtight container at room temperature for up to 1 week.)