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).
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.