Peppermint Pinwheels

Peppermint Pinwheels
These mint and chocolate cookies are made by stirring cocoa powder into half of the dough and peppermint candy and food coloring into the remainder. Then you roll the two together like a jelly roll. When the roll is sliced, the colorful spiral appears and the cookies are ready to bake.
Prep 30 m
Chill 165 m
Bake 10 - 12 m

Ingredients

Directions

  1. 1 of 7 In medium-size bowl, whisk together 2-1/2 cups of the flour, the baking powder and salt.
  2. 2 of 7 In a second bowl, beat together butter and sugar until smooth. Beat in eggs, one at a time. Beat in extract. Stir in flour mixture.
  3. 3 of 7 Divide dough in half. Tint half with a few drops of red food coloring; add crushed candies and remaining 1/4 cup flour. Divide pink dough in half; shape into 2 flat rectangles, about 4 x 2 inches. Wrap in plastic wrap; refrigerate 30 minutes.
  4. 4 of 7 Knead cocoa powder into remaining half of plain dough. Divide dough in half; shape into 2 flat 4 x 2-inch rectangles as above. Wrap in plastic wrap; refrigerate 30 minutes.
  5. 5 of 7 Between 2 sheets of waxed paper, roll out one chocolate square into 10 x 7-inch rectangle. Repeat with one of the pink squares. Refrigerate both for 15 minutes. Peel off top sheets from doughs. Invert pink onto chocolate dough; remove paper from pink dough. Roll up doughs. Repeat with remaining dough. Wrap in plastic wrap; refrigerate both logs 2 hours.
  6. 6 of 7 Heat oven to 350 degrees F. Line 2 baking sheets with nonstick foil or coat baking sheets with cooking spray. Unwrap one log. Cut into 1/4-inch-thick slices; place on prepared sheets. Repeat with remaining log.
  7. 7 of 7 Bake in 350 degrees F oven 10 to 12 minutes. Let cookies stand on sheets 1 minute. Transfer cookies to rack; cool.
Nutrition Information for Peppermint Pinwheels
Servings Per Recipe:
Per Serving: 15 mg chol., 2 g sat. fat, 0 g fiber, 32 mg sodium, 9 g carb., 3 g Fat, total, 66 kcal cal., 1 g pro.