After feeling incredible guilt about not getting started on holiday baking yet, I did a tiny marathon baking day yesterday and got about a dozen items made. The Peppermint Pinwheels were of course, one of them! So pretty on the plates, they are a favorite of almost everyone.
I do have a couple hints to this one though.
Last year I had a problem with getting the right minty taste. The recipe calls for 1/2 teaspoon of peppermint extract. I bought a bottle last year but found it had almost no strength. I had to add more and more... and still didn't get a good minty taste. Instead I ended up using peppermint syrup I had on hand for coffee. This year I anticipated the same, and I was right. If you want to make this recipe I would strongly suggest buying the flavored oils, not extract - or if you do buy peppermint extract do not buy the cheap plastic bottle next to the vanilla. Buy the smaller glass, brand name extract for best results.
Peppermint Pinwheel Cookies
3/4 c butter
3/4 c sugar
1 egg yolk
1 t vanilla extract
2 c flour
1/2 t baking powder
1/2 t salt
1/2 t peppermint extract
red food color
In mixing bowl cream butter and sugar. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt. Gradually add to the sugar mixture. Mix well. Divide dough in half. Add the red food color and peppermint extract to one half, leaving the other white. On a lightly floured work surface roll out the dough to a 16 X 10 inch rectangle with a piece of wax paper between the dough and your rolling pin. Repeat with the second dough. Carefully place the first dough over the second and lightly roll them to bind together. Roll up tightly from the long side. Wrap in plastic wrap and chill for a couple hours until firm.
Unwrap the dough and cut into 1/4 inch slices placing them approximately 2 inches apart on greased baking sheets or parchment lined sheets. Bake at 350 approximately 12-14 minutes until set. Cool for 2 minutes before removing from the baking sheet to a rack to cool completely.
