These festive Peppermint Pinwheels are a delightful holiday treat that combines the crisp texture of shortbread with the refreshing zing of mint. The dough is divided into two portions, one kept plain and the other tinted with food coloring, creating a beautiful marbled effect when rolled together. Each bite offers a perfect balance of sweet vanilla and cool peppermint, making them an ideal addition to any Christmas cookie exchange or winter gathering. The recipe yields a generous batch, perfect for sharing with family and friends or freezing for later enjoyment. Simple to prepare yet visually stunning, these pinwheels bring a touch of elegance and homemade charm to your holiday baking table.
Peppermint Pinwheels
Description
These festive Peppermint Pinwheels are a delightful holiday treat that combines the crisp texture of shortbread with the refreshing zing of mint. The dough is divided into two portions, one kept plain and the other tinted with food coloring, creating a beautiful marbled effect when rolled together. Each bite offers a perfect balance of sweet vanilla and cool peppermint, making them an ideal addition to any Christmas cookie exchange or winter gathering. The recipe yields a generous batch, perfect for sharing with family and friends or freezing for later enjoyment. Simple to prepare yet visually stunning, these pinwheels bring a touch of elegance and homemade charm to your holiday baking table.Ingredients
Directions
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Preheat oven to 375F (190C).
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In a mixing bowl, cream together the softened margarine, egg white, milk, vanilla extract, and peppermint extract until smooth.
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In a separate bowl, whisk together the flour, granulated sugar, baking soda, and salt.
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Gradually mix the wet ingredients into the dry ingredients just until a dough forms.
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Divide the dough in half.
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Add the food coloring to one half of the dough and mix until evenly colored.
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Place each portion of dough between two sheets of waxed paper or plastic wrap.
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Roll each portion into a 12 x 11-inch rectangle.
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Remove the top sheet of waxed paper from the plain dough rectangle.
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Carefully invert the plain dough rectangle on top of the colored dough rectangle, aligning the edges.
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Peel off the remaining top sheet of waxed paper.
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Starting from one of the long sides, tightly roll the dough up jelly-roll style, removing the bottom sheet of paper as you roll.
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Cut the log in half crosswise, then wrap each half tightly in plastic wrap and refrigerate for at least 4 hours or up to 24 hours to firm up.
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Once chilled, slice the rolls into 1/8-inch thick slices.
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Place the slices 2 inches apart on ungreased cookie sheets.
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Bake for 8 to 10 minutes, or until the edges are lightly golden.
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Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 84
- Amount Per Serving
- Calories 1278.8kcal
- % Daily Value *
- Total Fat 43.2g67%
- Saturated Fat 13.6g68%
- Cholesterol 0.0mg0%
- Sodium 622.5mg26%
- Total Carbohydrate 201.2g68%
- Dietary Fiber 4.9g20%
- Sugars 61.0g
- Protein 18.8g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the dough is well-chilled before slicing to maintain clean swirls.
You can substitute butter for margarine for a richer flavor.
Store cooled pinwheels in an airtight container at room temperature for up to one week, or freeze for longer storage.
Adjust the amount of food coloring based on desired intensity of color.
