Yuletide Pinwheels

Yuletide Pinwheels

(32 cookies)

Ingredients:

2 1-lb. pkg. Refrigerated Sugar Cookie Dough, softened
½ tsp. Red Gel Food Coloring
½ tsp. Green Gel Food Coloring
as needed Red or Green Coarse Decorating Sugar
as needed All-Purpose Flour

Directions:

Divide the softened cookie dough into 3 equal portions.  Shape one portion into a 4x6 inch rectangle, wrap in plastic wrap and refrigerate.  Take the next portion in a mixing bowl and add red gel food coloring.  Beat with a hand mixer to combine well.  Shape into a 4x6 inch rectangle, wrap in plastic wrap and refrigerate.  Repeat this process using the green gel food coloring.  Refrigerate all 3 portions at least one hour or until firm.  Spoon the coarse colored sugar in a thin layer onto a baking sheet.  See aside.  On a lightly floured work surface, roll out each portion into an 11x7 rectangle.  Stack each rectangle on top of each other starting with the untinted portion.  Gently roll this stack into a 13x10 rectangle.  Trim all sides to make a perfect rectangle.  Starting on the long side, roll up the stack tightly to create a log.  Now roll log in the decorating sugar, wrap tightly in plastic wrap and refrigerate at least 4 hours or overnight.  Using a sharp knife, cut log into ¼-inch thick slices.  Arrange slices 1-inch apart on two parchment paper lined baking sheets.  Put remaining dough back in refrigerator until needed.  Bake 14-16 minutes in a pre-heated 350-degree oven with racks evenly spaced in the middle of oven.  Let cool on baking sheets for 5 minutes.  Remove to wire racks to cool completely.  Repeat with remaining dough on new parchment paper.

Notes:              Use Wilton’s gel food coloring for best results.

Ideas for Future Efforts

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