Prep 15 mins
Cook 10 mins
There are a few recipes here for Peppermint Pinwheels but this exact one is not here so I thought I'd add it.It comes from Paula Deen.com.These were so easy to make and the dough is so great to work with.They look beautiful when they're done.She has them made as lollipops but I just made them as cookies,so I'll write it as she has it.I don't add salt as I always use salted butter.These cookies have a great peppermint taste without being overpowering. Prep time does not include chill times
- 591.47 ml all-purpose flour
- 2.46 ml salt
- 2.46 ml baking powder
- 236.59 ml unsalted butter, softened
- 236.59 ml sugar
- 1 egg
- 2.46 ml vanilla extract
- 4.92 ml peppermint extract
- 4.92 ml red food coloring
- powdered sugar, for rolling out dough
- 24 lollipop sticks
- Sift together the flour, salt and baking powder and set aside.
- Cream butter and sugar together in another large bowl. Add egg and beat until incorporated. Add the vanilla and peppermint extract. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add food coloring, beating until fully combined. In waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring. Refrigerate for 2 hours.
- Tear out 1 sheet of waxed or parchment paper. Sprinkle the surface of the paper with powdered sugar to prevent sticking. Very carefully, slide the red dough on top of the white dough. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. Place the dough back in the refrigerator and let chill for 2 hours.
- Preheat oven to 375 degrees F.
- Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Place lollipop stick about 1-inch through the flat side of the dough. Bake for 8 to 10 minutes. Remove from oven and let cool on a wire rack.