Cinnamon Pinwheels

Few days ago i checked my mailbox and there it was the cooking magazine , went through it right away . And soon , one cookie caught my eyes .. it’s cute , red and white pinwheel . I’ve heard about pinwheel , in fact , i had some recipes for it from my other cookbooks , but i never really give the effort to try , or not even tempted , maybe because there was no picture in previous books . Though i can picture it from my mind , but it’s always better when recipe comes with pictures , am i right ?

So there i was .. couple of days ago , made 3 batches of cookies , one of them was this pinwheel , except with this cookies i let it stayed in the fridge overnight , so it’ll be easier for me to slice them . Just like when i make the parmesan crackers . They turned out beautiful , with of course , their buttery taste , the twist in here is the cinnamon sugar in the middle of the cookie . Other than that , i would think you can always replace the cinnamon in the middle with any extract you like , maybe some almond , or peppermint . Always great for the holiday .

Directions : 

2 cups all purpose flour

1/2 tsp. baking powder

pinch of salt

1 1/2 stick of unsalted butter , room temperature

2/3 cup of granulated sugar

1 large egg

1/2 tsp. of vanilla extract

1 tsp. of cocoa powder

red gel food coloring

1 tsp. cinnamon

1 tbsp. sugar

1. Mix flour , salt and baking powder in a bowl , set aside . Beat the butter and sugar in large mixing bowl , until fluffy , about 3-5 minutes on medium speed . Beat in egg , and vanilla . Reduce to low , add the flour mixture and beat until combine . Remove half the dough and wrap with plastic wrap , chill in the fridge .

2. The other half of the dough should be in the bowl still , add the cocoa powder , and the red food coloring . Mix until you reach the color you prefer . Then wrap the red dough in a plastic wrap too and chill along with the plain dough , for at least an hour .

3. Once the dough is ready , roll the dough out with rolling pin , on a parchment paper , into rectangle shape , 10×11 inch . Do the same for the other dough too . Once you’re done , flip the red dough on top of the white / plain dough . Then trim the edges . Sprinkle with cinnamon sugar mixture . Then roll from the short end , with the help of the parchment paper ( just like rolling sushi ) Roll tight . Then wrap with plastic wrap , let it sit in the fridge overnight.

4. When you’re ready , preheat oven to 350 F , line 2 cookie sheets with parchment paper , and then slice the cookie about 1/4 inch thickness , should make about 30-34 cookies . Bake for about 13 minutes or until puffed and golden brown .

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