This month’s theme for What’s Baking was Holiday Colors. What’s more holiday-esque than the traditional red and green?
I have to admit. These cookies were kind of a pain in the ass. I ended up making two batches because the first batch tasted like playdoh. The second batch, with an addition of sugar and reduction in flour, fared much better.
Pinwheel and Candy Cane Cookies – adapted from My Madison Bistro
- – 1 1/2 Sticks Unsalted Butter
- – 1 1/4 Cup Sugar
- – 1 Egg + 1 Egg White
- – 1/2 tsp. Sea Salt
- – 1/3 Cup Milk
- – 2 tsp. Vanilla
- – 2 Cups Flour
- – Red Food Coloring (I use Wilton Gel Colors)
- – Green Food Coloring
Using a hand or stand mixer, beat butter and sugar on medium until light and fluffy. Add full egg and salt, then milk and vanilla until combined. Add flour a little bit at a time until fully combined.
Divide the dough in half. Add red food coloring to one half and green food coloring to the other.
Wrap each portion separately in plastic wrap, forming the dough into a rectangle. Refrigerate for 1 1/2 hours or overnight.
On a floured work surface, roll out each dough half so that they are about the same size. Brush egg white over your bottom layer, then transfer the other layer on top. Trim into an even rectangle and brush top with more egg white. Carefully roll the dough into a log, using the short side as your guide.
Wrap the dough log in parchment and twist ends closed. Slice a paper towel tube lengthwise and place the log inside. Refrigerate for 1 1/2 hours or overnight.
Preheat oven to 350. Remove dough from refrigerator and let sit at room temperature for 10 minutes.
Tie a long piece of dental floss around the dough log about 1/4 inch from the edge. Pull the floss in opposite directions in order to create a slice. Repeat with the remainder of the log.
To make candy canes instead of spirals, roll a small amount of each color of dough into a thin log and twist together. Curl one end of the twisted dough into a candy cane shape.
Place cookies on a parchment lined baking sheet and bake for 6 minutes. Turn the pan around and bake for another 6 minutes.
Cool completely before serving.