I used red and green food coloring because I was making these cookies for Christmas, but feel free to use any color to create the two tone dramatic look on the cookies. Be sure to add more coloring for a vibrant look, or yours will end up pastel looking like mine.
Pinwheel Cookies Recipe
1 cup (2 sticks) unsalted butter– softened
1/2 cup sugar
1 tsp pure vanilla extract
1/4 tsp salt
2 3/4 cups flour– sifted
few drops each of green and red food coloring
- In a mixing bowl, cream butter and sugar until well blended and fluffy. Add the vanilla extract and salt. With mixer on low speed, gradually add the flour, scraping down sides of bowl. The dough will be loose and crumbly.
- Turn dough out onto a work surface. Knead dough by pushing small amounts away from you with the heel of your hand for 1-2 minutes.
- Divide dough into half. Add red food coloring into one dough, use fingers to mix in coloring into the dough to blend well. Wash hands thoroughly(this is important before starting with a different coloring). Do the same with green coloring for the other dough, so you have one red dough and one green dough.
- Roll out each dough to a rectangle shape of roughly the same size, and slightly less than 1/4 inch thickness (I placed the doughs between sheets of plastic wraps so less mess to clean up). Stack up the doughs and roll up tightly like a jelly roll. Wrap up the dough tightly and chill in the fridge at least 1 hour before baking (cookie dough can be stored in the fridge for a few days, or in the freezer for months).
- Preheat oven to 350°F. Slice cookies into 1/4 inch thickness, lay on a cookie sheet and bake for 10-12 minutes or until the edges are slightly brown. Cool cookies on the rack then store in air tight container. For the cookies that are not ready to bake, continue to chill in the fridge. Leaving sliced cookies dough in room temperature too long will melt the butter, thus creating cookies that are more spread out/flatter and lose their shape after baking.