The Pioneer Woman Tasty Kitchen
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Peppermint Pinwheels

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Prep:

Cook:

Level: Easy

System:

28

Description

These are fantastic, Christmasy refrigerator cookies. Basically you’re going to make the dough, roll it up and stick it in the fridge for a few hours! Then when it’s nice and firm it’s slice and bake time baby!

Ingredients

  • ¾ cups Unsalted Butter, At Room Temperature
  • ¾ cups Granulated Sugar
  • 1 whole Egg Yolk
  • 1 teaspoon Vanilla Extract
  • 2 cups All Purpose Flour, Sifted
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • ½ teaspoons Peppermint Extract
  • Red Food Coloring (As Desired)
  • 15 whole Peppermint Candies, Crushed

Preparation

In a large mixing bowl, beat butter with sugar until creamy. Beat in egg yolk and vanilla.

In a smaller bowl stir together flour, baking powder and salt. Blend flour mixture into butter mixture to make a smooth dough.

Divide dough into two equal portions. Set aside one half. To the other half add the peppermint extract and enough red food coloring to tint the dough a dark pink.

Roll out each color dough to a 16×10 inch rectangle, between sheets of wax paper. Remove the top sheet of wax paper from both sections of dough. Place the pink dough on the top side of the plain dough. Peel off all of hte paper.

Roll up the dough tightly, jelly-roll fashion. Wrap the roll in wax paper and chill several hours until very firm.

Preheat oven to 350 F. Unwrap dough and cut into 1/4-inch thick slices with a sharp knife. Place on ungreased baking sheets. Sprinkle the top of each cookie with a bit of crushed peppermint candy.

Bake 10 minutes or until cookies are firm, but not browned. Remove from cookie sheets to wire racks and allow to cool completely.

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