I recently joined the committee at SHPC that makes dessert for the KidStuf Program, a monthly extravaganza for parents to engage kids more deeply in conversations about scripture and our Christian faith. For February, I made these Peppermint Pinwheels, a refrigerator cookie. I saw this recipe on a Food Network special before Christmas and I thought the red and white cookies would also be good for Valentine’s Day. I gave most of them to the KidStuf Program and saved some for James to take to work in his lunch. They were quite tasty (we also had a few the night I baked them) and were really pretty easy to make.
Source: Food Network
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract (I used mint extract since I didn’t have any peppermint)
- 1 teaspoon red food coloring
In medium bowl, sift together the flour, salt and baking powder; set aside. In large bowl, cream butter and sugar together. Add egg and beat until incorporated. Add teh vanilla and peppermint extract. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add food coloring, beating until fully combined. In waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the uncolored dough. Refrigerate 2 hours.
Tear out 1 sheet of waxed or parchment paper. Sprinkle surface with confectioner’s sugar to prvent sticking. Very carefully, slide the red dough on top of the white dough. Trim edges if uneven and patch is necessary. Roll dough into a log, creating a swirl effect. Place the dough back in the refrigerator and let chill for 2 hours. To prevent a flat bottom place in round glass and lay glass on side in refrigerator.
Preheat oven to 375°F.
Slice the dough into 1/4-inch slices and place on a parchment lined sheet about 1-inch apart. Bake 8 to 10 minutes. Remove from oven and let cool on wire rack.
Yield: 3 dozen