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Christmas Pinwheel Cookies
Make your holiday baking fun with these tasty old fashioned Eggless Christmas Pinwheel Cookies!! Ditch all the chocolate, raspberry and salted caramel cookies and try this classic combination of vanilla and peppermint red and green cookies for kids with this easy to follow simple shortbread cookie recipe video
Servings 30 cookies
- 1 cup Butter (chilled and cubed)
- 1 cup Sugar
- 3 cups All Purpose Flour/Maida
- 1/4 tsp Salt
- 2 tbsp Water
- 1 tsp Vanilla Essence
- 1/2 tsp Peppermint Essence
- Green and Red Food Colouring
Using the paddle attachment of your stand mixer, beat together butter and sugar until combined.
Meanwhile mix together salt and flour. Keep aside.
Once butter and sugar are combined, add a tbsp of water and combine.
Then add the flour mixture in 3 batches. That is add 1/3 of flour mixture, mix until you see no dry bits of flour. Scrape the bowl down and add other 1/3 of flour mixture. Repeat the process until all the flour is mixed in.
Finally, add in the remaining water and vanilla essence. Mix until everything comes together to a dough. Do not over-knead the batter.
Take the dough out onto your workstation and divide into three equal portions.
Making Peppermint Dough
Take one portion of the dough back into the stand mixer. Add the green food colouring and peppermint extract and combine until the colour is evenly mixed.
Once the colour is evenly mixed transfer the dough onto a parchment paper Roll out into a rectangle shape of 9x12 inches to be precise.
Transfer the parchment paper to a baking tray and let it chill in the fridge until you work on the remaining 2 portions.
Making Plain Dough
To the second portion do not add any colour. Leave it blank just roll it down to 9x12 inches rectangle.
Now place this parchment with the plain (colourless) dough on top of our previously rolled peppermint green dough and put it back in the refrigerator.
Layering and Rolling the cookie dough
Now take the red dough along with the parchment on top of your work top.
Place the white cookie dough on top of the red one with the non-parchment side dough sticking on to the red dough.
Gently remove the parchment paper and place the green dough again non-parchment side touching the plain dough.
Once they are soft to roll, gently, starting with one of the straightened sides, roll the dough into a log shape (like a swiss roll cake) until you reach the other trimmed dough edge. Use the parchment paper to lift the dough to get it started. Once the dough log is complete, gently pinch the seam closed along with any breaks on the outer red layer.
Cling wrap and let this chill in the refrigerator for 30 mins.
Once chilled using a serrated knife make even cut to reveal the beautiful holiday swirl cookies.
Place them on a baking tray lined with parchment paper and bake in a preheated oven of 180°C for 13-15 mins until the base turns light golden brown in colour.
1. In order to achieve that vibrant colours, I have used a good amount of food colouring in the dough. You can, however, adjust it as per your choice.
2. The recipe can be made using just 2 colours along with any different flavour choice like ginger, cinnamon etc.
3. Also, make sure to roll the cookie dough tightly so that there are no air gaps in between once you cut the dough to make individual swirl cookie.