Pinwheels

Pinwheels
Prep 15 m
Refrigerate 240 m
Bake 15 m
Refrigerate or overnight

Directions

  1. 1 of 1 Make Basic Sugar Cookie Dough; do not refrigerate. Divide dough in half and mix 1/2 tsp coconut extract into one half. Roll on a floured sheet of wax or parchment paper into a 10 1/2 x 7 1/2-inch rectangle. To second half, add 2 tsp lime zest and enough green food coloring to evenly color dough. Roll on a floured sheet of wax or parchment paper into a 10 1/2 x 7 1/2-inch rectangle. Stack green dough over white dough, offsetting by 1/2 inch on a long side. Fold exposed white dough over green dough and tightly roll up to form a pinwheel. Cut roll in half. Roll each half in green sparkling sugar to coat, wrap in plastic and refrigerate 4 hours or overnight. Unwrap dough and slice into 1/4-inch-thick rounds (18 slices per roll). Place on 2 large baking sheets. Bake at 350 degrees for 15 minutes, until set. Cool on a wire rack.
Nutrition Information for Pinwheels
Servings Per Recipe:
Per Serving: 3 g Fat, total, 10 g carb., 0 g fiber, 1 g pro., 6 g sugar, 66 kcal cal., 16 mg sodium