 |  |  |
 |  |  |  |  |
Fun cookies to make from scratch, and keep in the freezer ~ to bake fresh when you need them for unexpected company during the holidays ~ or for cookie baskets.
Don't make the mistake of just refrigerating the dough (like I did) or skimping on the time to chill it before slicing to bake them! They really need the extra time in the cold to keep their shape.
CHRISTMAS ALMOND PINWHEEL COOKIES
2 cups all-purpose flour…………….....1/4 tsp. salt
1/2 tsp. baking powder……………..… 1 egg
12 TB unsalted butter, room temperature
3/4 cup granulated sugar…………….1 tsp. almond extract
(NOTE: vanilla extract was too boring ~ peppermint is over-used at Christmas ~ so I decided to use almond instead. You can use another extract, if you want)
1/2 tsp. gel or paste red food coloring
1/2 tsp. gel or paste green food coloring green
(NOTE: try to find little jars of paste food coloring, rather than the liquid ~ or tubes of neon or gel)
Coarse sparkling sugar or Swedish sugar (garnish)
***
Beat the butter & sugar in your electric mixer until cream. Add egg & almond extract ~ beat in well. Scrape down the sides of the bowl as necessary.
Whisk the flour, salt, and baking soda together in a bowl. Then gradually add the flour to the butter in mixer (on low); raise to medium & beat until well blended. Remove dough from the bowl and divide into thirds. Set 1/3 aside to leave plain.
Return one portion back to the mixing bowl ~ add the red food coloring ~ beat until evenly colored. * Remove dough, wipe the bowl clean, and repeat with another third of dough and green food coloring. Shape each portion of dough into a ball, wrap in plastic, and refrigerate for at least 1 hour.
Remove from refrigerator and roll each ball between two sheets of parchment or waxed paper into a 8x12” rectangle. (Keep the other dough in the refrigerator until you’re ready for it.) Leave them each on the sheet of parchment/waxed paper while you do the other dough.
Stack dough rectangles (starting with a colored rectangle) by flipping them onto each other (white portion in the center) with a sheet of parchment / waxed paper on the bottom. Smooth out the edges & make them match up with your fingers. Then, starting on one of the long sides, tightly roll up the dough into a log. Wrap the log in the parchment / waxed paper and freeze for at least one hour (or just keep it in your freezer until you need it).
BAKING:
Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
If necessary, roll the logs in circular shape (maybe have a flat side). Use serrated knife to cut dough log into about 1/3” slices. Sprinkle with Sparkling Sugar. Bake for about 8 to 10 minutes or until set. Let the cookies cool on baking sheet for a minute before removing to rack or paper to cool completely.
Makes about 1-1/2 to 2 dozen.
Don't make the mistake of just refrigerating the dough (like I did) or skimping on the time to chill it before slicing to bake them! They really need the extra time in the cold to keep their shape.
CHRISTMAS ALMOND PINWHEEL COOKIES
2 cups all-purpose flour…………….....1/4 tsp. salt
1/2 tsp. baking powder……………..… 1 egg
12 TB unsalted butter, room temperature
3/4 cup granulated sugar…………….1 tsp. almond extract
(NOTE: vanilla extract was too boring ~ peppermint is over-used at Christmas ~ so I decided to use almond instead. You can use another extract, if you want)
1/2 tsp. gel or paste red food coloring
1/2 tsp. gel or paste green food coloring green
(NOTE: try to find little jars of paste food coloring, rather than the liquid ~ or tubes of neon or gel)
Coarse sparkling sugar or Swedish sugar (garnish)
***
Beat the butter & sugar in your electric mixer until cream. Add egg & almond extract ~ beat in well. Scrape down the sides of the bowl as necessary.
Whisk the flour, salt, and baking soda together in a bowl. Then gradually add the flour to the butter in mixer (on low); raise to medium & beat until well blended. Remove dough from the bowl and divide into thirds. Set 1/3 aside to leave plain.
Return one portion back to the mixing bowl ~ add the red food coloring ~ beat until evenly colored. * Remove dough, wipe the bowl clean, and repeat with another third of dough and green food coloring. Shape each portion of dough into a ball, wrap in plastic, and refrigerate for at least 1 hour.
Remove from refrigerator and roll each ball between two sheets of parchment or waxed paper into a 8x12” rectangle. (Keep the other dough in the refrigerator until you’re ready for it.) Leave them each on the sheet of parchment/waxed paper while you do the other dough.
Stack dough rectangles (starting with a colored rectangle) by flipping them onto each other (white portion in the center) with a sheet of parchment / waxed paper on the bottom. Smooth out the edges & make them match up with your fingers. Then, starting on one of the long sides, tightly roll up the dough into a log. Wrap the log in the parchment / waxed paper and freeze for at least one hour (or just keep it in your freezer until you need it).
BAKING:
Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
If necessary, roll the logs in circular shape (maybe have a flat side). Use serrated knife to cut dough log into about 1/3” slices. Sprinkle with Sparkling Sugar. Bake for about 8 to 10 minutes or until set. Let the cookies cool on baking sheet for a minute before removing to rack or paper to cool completely.
Makes about 1-1/2 to 2 dozen.
RSS Feed
