Simply roll two colors of dough together to make these festive cookies.
The cookie chapter was pretty overloaded as it was, and some recipes ended up falling by the wayside.
Red and white pinwheel cookies were one of them.
Irvin Lin
And that’s too bad because they are a classic holiday cookie that everyone should learn to make.
But today is your lucky day!
I’m resurrecting the recipe and sharing it with you.
Irvin Lin
The basic process involves dividing the cookie dough and adding color and flavoring extract to half.
The dough is then rolled into rectangles and sandwiched together.
Roll them up into a log, then just slice and bake.
Irvin Lin
Letting the dough chill in the refrigerator between each step makes itmucheasier to work with.
This means you might have homemade pinwheel cookies pretty much at your beck and call.
Some of my favorites include orange food coloring and extract, green and mint, and yellow and lemon.
Irvin Lin
The sky is the limit with these cookies!
Looking for more ideas for Christmas cookies?
Scrape down the side of the bowl and add the egg.
Irvin Lin
Add the flour and mix it into the dough on low speed until no more streaks of flour remain.
Scrape the dough out onto a clean surface and divide in half.
Set one half aside.
Irvin Lin
Place the other half back in the bowl, and add the red food coloring and raspberry extract.
Mix until incorporated and uniform in color.
Roughly shape each ball into a square or rectangle, and tightly wrap each square in plastic wrap.
Irvin Lin
Chill for at least 30 minutes, or up to a day, to let the dough firm.
As you roll the dough, occasionally flip it over.
When done, transfer the rolled-out dough to a baking sheet, still sandwiched between sheets of paper.
Irvin Lin
The dough should be firm, but not frozen through.
Remove one of the sheets of vanilla dough and one of the sheets of raspberry dough from the freezer.
Peel back the top paper on both.
Irvin Lin
Peel away the remaining paper from the raspberry dough.
Trim the edges so the two sheets of dough line up.
Wrap each log of dough tightly in the parchment paper or plastic wrap.
Irvin Lin
Chill in the fridge for 2 hours or overnight.
(Or freeze for up to a month.)
Line a baking sheet with a piece of parchment paper or silicon baking mat.
Irvin Lin
Remove the chilled dough from the fridge.
The bottom of the dough will be slightly flat from where it was resting in the fridge.
Slice the dough into slice 1/4- to 1/2-inch thick.
Irvin Lin
Place them the baking sheet about an inch apart.
or until the cookies start to brown ever so slightly on the edges.
Transfer baked cookies to a wire rack to cool.
Irvin Lin
Repeat with slicing and baking the remaining dough.
Store in an airtight container for up to 3 days.
