Red White And Blue Pinwheel Cookies Recipes

RED, WHITE, AND BLUE PINWHEEL COOKIES

Steps:

• In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
• In the bowl of a standing mixer, beat the butter on medium-high until smooth.
• Add sugar and beat on high until light and fluffy, ~2 minutes.
• Add eggs one at a time, mixing between each addition. Add vanilla and mix for 1 minute more.
• Add dry ingredients in three increments, mixing between each one.
• Divide dough into three even portions.
• Red. Put the first portion of dough in the mixer and add red food coloring / gel, while mixing, until the dough is a nice bright red. Set red dough aside and wipe out bowl.
• Blue. Put the second portion of dough in the mixer and add blue food coloring / gel, while mixing, until the dough is a nice bright blue. Set red dough aside.
• Working with one portion of dough at a time, roll each into a 11" x 11" square. (I use a permanent marker to draw a square on a piece of wax paper and use that as a guide. The squares don't have to be perfect, just generally around the same size.)
• Refrigerate dough squares for 30 minutes until chilled (this will make them easier to layer without the colors bleeding together).
• Remove dough from refrigerator and stack the three portions of dough (in any order). Gently press dough layers together.
• Using the bottom sheet of wax paper to lift dough, roll it into a log. Press gently as you roll to avoid gaps. Wrap the dough tightly in wax paper.
• Refrigerate for 2 hours or up to 5 days. (At this point the dough can be wrapped in foil and frozen for up to 3 months; defrost in the refrigerator for 2 to 3 hours before baking.)
• Preheat oven to 375 degrees F.
• If using sprinkles, remove the dough from the wax paper and roll in sprinkles to coat on all sides.
• Using a sharp knife cut roll into 1/8" slices. Place slices on an ungreased baking sheet. The cookies will spread slightly as they bake, so leave ~2" between.
• Bake until cookies appear just set in the middle, 8 to 10 minutes. (The texture will be tender and buttery. I've been known to bake these for as little as 6 minutes. Soft, gooey, delicious.)
• Transfer to a cooling rack and allow to cool completely.
• Store in an airtight container for up to 3 days.