Frosty Peppermint Pinwheels
Submitted by woozle
Green-and-white peppermint pinwheel cookies, sliced from a swirled frozen log. A classic Christmas icebox cookie with spiraled layers of vanilla and mint dough.
YIELD
48 servingsPREP
30 minCOOK
30 minREADY
7 hrsPinwheel cookies are a Christmas cookie tin classic, and this peppermint version trades the usual chocolate dark layer for a pale green mint dough. Two sheets of rolled cookie dough get stacked, then rolled tightly into a log like a jelly roll, so each slice reveals a perfect two-tone spiral. Freezing the log overnight is what lets you cut clean slices instead of squashed lumps.
The dough leans on shortening instead of butter, which is the trick for keeping those sharp pinwheel lines. Shortening holds its shape in the oven where butter spreads and blurs the pattern. Corn syrup adds softness and a slight chew, and baking powder plus baking soda keeps them tender without puff.
Kitchen Tips
- Chill the dough overnight before rolling, then freeze the assembled log. Two cold steps is the difference between sharp and smeared pinwheels.
- Use waxed paper between rolling surfaces. Flour dusted directly on the dough leaves white streaks in the finished cookie.
- Roll with even pressure from one short end to the other. Unequal pressure makes an oval log and lopsided spirals.
- Slice with a serrated knife using a sawing motion. A straight downward cut compresses and distorts the swirl.
Variations
- Tint one half red and leave the other white for a candy-cane color scheme.
- Swap peppermint extract for orange or almond, adjusting the color accordingly.
- Drizzle cooled cookies with melted white chocolate or dip half in dark chocolate for a dressier finish.
Ingredients
Directions
In a large bowl with an electric mixer on medium speed, beat the sugar and shortening until well blended.
Add the eggs, syrup and vanilla extract.
Beat until well blended and fluffy. In a medium bowl, combine 3 cups flour, baking powder, baking soda and salt.
With the mixer on low speed, gradually add the flour mixture to the shortening mixture; mix until well blended.
Divide the dough in half. Place one half in a medium bowl.
Add the peppermint extract and food coloring, a few drops at a time, until the desired shade of green is reached.
Wrap the dough halves in plastic wrap.
Refrigerate for several hours or overnight.
Spread 1 tablespoon flour on a large sheet of waxed paper.
Place one dough half on the floured paper; flatten slightly with your hands.
Turn the dough over and cover with another large sheet of waxed paper.
With a rolling pin, roll the dough into a 14×9 inch rectangle; set aside.
Repeat the procedure with the other half of the dough.
Remove the top sheet of waxed paper from both rolled out doughs.
Invert the plain dough onto the green dough, lining up the edges carefully.
Roll the layers together lightly.
Remove the waxed paper from the plain dough; trim the edges.
Starting with a long side, roll up the dough jelly roll style, usint the bottom sheet of waxed paper as a guide.
Wrap in waxed paper and transfer to the freezer.
Chill for about 30 minutes, or until firm.
The dough should be very firm, and may be sliced when frozen.
Preheat oven to 375℉ (190℃).
Cut the dough into ⅜ inch thick slices.
Place the slices 2 inches apart on ungreased cookie sheets.
Bake one cookie sheet at a time for 7 to 9 minutes, or until the cookies are just very lightly browned.
Cool on the cookie sheets for 2 minutes.
Remove to racks to cool completely.
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