Now don’t you be looking at pictures of pinwheel cookies over the Internet, because they will make mine look bush-league!
My pinwheels look like I’ve never made them before, and that’s because, I haven’t. But boy, are they good! They became a bit squished in the making, and I couldn’t control them, and then squished again in the refrigerator. That won’t stop me from making them again though ~ I’m intrigued and want to master the technique now.
These cinnamon pinwheels are lightly spiced with cinnamon and are a thin, crunchy cookie, close to shortbread. Next time, I’ll go for the ½-teaspoon cinnamon extract. I like the swirly effect and red coloring ~ even if they do look a bit psychedelic to me…
|Good grief! Not one of my better days!|
2 cups flour, plus more for dusting
½ teaspoon baking powder
¼ teaspoon salt
1½ sticks (12 tablespoons) butter, room temperature
2/3 cup granulated sugar
1 large egg
½ teaspoon vanilla extract
¼-½ teaspoon cinnamon extract (optional)
1 teaspoon unsweetened cocoa powder (like Hershey’s)
¾ teaspoon red food coloring
1 teaspoon ground cinnamon
1 tablespoon sanding sugar (clear or red,) plus more for coating, OR sparkling sugar
Whisk the flour, baking powder and salt in a medium bowl.
Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy.
Beat in egg and vanilla.
Reduce mixer to low, add the flour mixture and beat just until combined.
Remove half of the dough and wrap in plastic wrap.
Add the cinnamon extract, cocoa powder, and food coloring to the remaining dough and beat until incorporated; wrap in plastic wrap.
Refrigerate both pieces of dough until firm, about 1 hour.
Dust the dough with flour and roll out each piece on parchment paper into a 10-inch x 11-inch rectangle.
Flip the red dough on top of the plain dough; remove the top piece of parchment and trim the edges.
Sprinkle the ground cinnamon and 1 tablespoon of the sanding or sparkling sugar on top.
Starting from a short end, tightly roll up the dough, using the parchment to help.
Roll the log in sanding sugar.
Wrap in plastic wrap and refrigerate until firm, at least 3 hours, or overnight.
Preheat oven to 350 degrees and position racks in the upper and lower thirds of the oven.
Line 2 baking sheets with parchment.
Slice the log crosswise ¼” thick.
Arrange the slices about 1½” apart on the baking sheets.
Bake, switching the position of the pans halfway through, until slightly puffed and lightly golden on the bottom, 12-15 minutes.
Let cool 5 minutes on the baking sheets.
Transfer to racks to cool.
Makes 3 dozen.
They’re a keeper!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!