Ruth's Peppermint Pinwheels
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
butter
or margarine |
|
| 1 | cup |
powdered sugar
sifted |
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
or peppermint |
*
|
| ⅓ | teaspoon |
food coloring
red |
*
|
| 1 | each |
egg whites
|
*
|
| 1 | tablespoon |
water
|
|
| ¼ | cup |
peppermint stick candy
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
butter
or margarine |
|
| 237 | ml |
powdered sugar
sifted |
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
or peppermint |
*
|
| 1.7 | ml |
food coloring
red |
*
|
| 1 | each |
egg whites
|
*
|
| 15 | ml |
water
|
|
| 59 | ml |
peppermint stick candy
|
* |
Directions
- Candy should be finely crushed *
Stir together the flour and salt.
Beat margarine or butter in a mixer bowl for 30 seconds.
Beat in powdered sugar until fluffy. Add egg, vanilla, and extract; beat well.
Add the dry ingredients.
Beat until just combined. Divide dough in half.
Mix food coloring into one portion of dough.
Chill dough 1 hour or until easy to handle.
Divide each portion of dough in half.
On lightly floured surface roll out each of the four balls of dough to form an 8 inch square.
Place a white square of cookie dough on top fo a red square of cookie dough.
Roll up, jelly roll style.
Repeat with remaining dough.
Wrap the rolls in waxed paper and chill 2 to 24 hours.
Cut dough into ¼ inch thick slices.
Place on ungreased cookie sheets.
Bake in a 375℉ (190℃). oven for 8 to 10 minutes or until edges are firm and bottoms are light brown.
Remove cookies and cool on wire racks. Beat together egg white and water; brush over warm cookies.
Sprinkle with crushed peppermint candy.
