Peppermint Pinwheel Cookies

WIN_20141025_205032

Want Your Peppermint Pinwheels to Sparkle? Sprinkle with crushed peppermint candies before baking!

Here at Crowded Earth Kitchen, we’re kicking off December with some holiday fun!  These bite size cookies are deliciously minty, pretty, and simple – perfect for that upcoming office party or cookie exchange.

Do you love how your kitchen smells when cookies are baking?  Savor it a little bit longer by making an extra batch to drop off at a local soup kitchen or shelter.  Share the love.  😉

Ingredients (makes about 60 cookies)

1 cup (two sticks) butter, room temperature

1 cup sugar

1 egg

1 teaspoon pure peppermint extract

1/2 teaspoon baking soda

2 1/4 cups flour

red and green food coloring

Directions

Step 1) Cream together butter and sugar until very well blended.  Add egg and peppermint extract; blend until well combined.

Step 2) Add flour and baking soda; mix well in a big bowl with a wooden spoon.

WIN_20141025_173620Step 3) Divide dough in half, using two bowls.  Add three drops of red food coloring to one bowl, and three drops of green food coloring to the other bowl.  Using a clean spoon for each bowl, mix until food coloring is evenly distributed.

Step 4) Use the palms of your hands to roll half of the red dough into a long rope about as thick as your index finger.  Repeat with half of the green dough, and Set the ropes next to each other so that they are touching.  Gently twist the ropes together, as shown.

Step 5) Repeat with the other half of the red and green dough, so that you have two long, twisted ropes.  Wrap each rope separately in wax paper and refrigerate for two hours or overnight.  [Note: You can also freeze the ropes at this point, and remove from the freezer at a later date for slicing and baking!]

WIN_20141025_202544Step 6) Remove the ropes – one at a time – from the refrigerator.  Slice into 1/4 inch thick slices, and place at least one inch apart on baking sheets lined with parchment paper.  Bake in a preheated 375 degree oven for 8 – 9 minutes, until bottoms are just beginning to turn golden brown.  Cool on a wire rack.

These cookies freeze well, making this  great recipe to try in early December!  Happy Holidays!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s