Everything is included in this recipe: meat and veggies in a rich, flavorful sauce, finished with puff pastry. This dish surpasses everything you can get in the frozen food section!
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 72 |
| Yield: | 72 servings |
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 ⅓ cups butter
- 1 cup packed brown sugar
- ⅔ cup white sugar
- 2 eggs, beaten
- 1 ½ teaspoons vanilla extract
- 1 drop red food coloring, or as needed
- 1 drop green food coloring, or as needed
Instructions
- Sift the flour, baking powder, baking soda, and salt together into a bowl. Resift again into another bowl.
- Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts. Place one half in a second bowl. Add red food coloring to the dough in one bowl, and green food coloring to the dough in the other bowl. Use a fork or wooden spoon to blend the food coloring into the dough until evenly blended. Add additional drops of food coloring to make the desired shade.
- Roll out the red dough to 1/4 inch (5mm) thickness. Roll out the green dough to 1/4 inch (5mm) thickness, and place on top of the red dough. Beginning on one edge, roll the doughs to make a log so the two colors spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 8 hours.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
- Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds 1/8 inch (3 mm) thick, and place on prepared baking sheets.
- Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks.
- To make the pinwheel cookies in a vanilla and chocolate combination, divide the dough into two parts. Melt 2 (1ounce) squares unsweetened baking chocolate in a pan over low heat. Cool slightly, and mix the chocolate into one half of the dough until well blended. Roll out the doughs as in Step 3 to make a log with the plain and chocolate doughs. Follow Steps 4, 5 and 6 to complete the cookies.
Nutrition Facts
| Calories | 77 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 71 mg |
| Sugars | 5 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious cookie. I refrigerated the dough for easy handling. Looked beautiful on my platter of Christmas cookies.
I like this recipe a lot and have made it twice now. To avoid the dough being to soft to roll refrigerate the dough balls prior to rolling it out. I left mine in the fridge overnight and rolled them out and then layered and rolled into a log lthe next morning then froze them before slicing
Yummy sugar cookies, I followed the advices in the comments and put the dough in the refrigerator for 15 minutes before I rolled it and put them together. 1/4 inches came too thick for what I was expecting, but they looked cute and tasted good.
I’ve tried making these a few times. I gave them 4 stars because they look cool, but for how difficult they are to make they don’t taste that great.
I have never successfully made these till now though I have tried many times over the years. And they are delicious! Thanks for such a great recipe!
Great recipe, hard to pull off first time. I imagine they get easier in the future but getting the dough to cooperate takes a lot of motivation, determination, and patience. They taste really good, definitely recommend using a food dye gel as apposed to the liquid dye since it would make sure the dough does not get too thin to work with. I will likely be making this again in the future, that’s for sure!
The recipe calls for one drop of red food color to make the dough red and one drop of green to make the dough green. The cookies did not look like the cookies in the picture as they were a very pale color. Is this an error in the recipe? They tasted ok but my daughter and I made these together and we were both very disappointed that they didn’t look at all “Christmasy.”
read the reviews, and subbed out the brown sugar for white and added flour. overcompensated a bit too much and ended up with a very dry dough.
I made the chocolate/plain version exactly as the recipe indicated. They came out amazing! Definitely time consuming, and need to pay attention when cutting that each cookie was cut accurately. Definitely worth the trouble!
Wonderful cookies. Very pretty and fun to make. Varying the colors and flavors can add a festive twist 😉 depending on season. Thanks
I love these. They were really colorful and easy to make. I also like that they are a simple sugar cookies and not too sweet. Most of my other Christmas cookies have chocolate ingredients and these cookies were a great compliment to the rest.
These had no taste. I ended up rubbing a little vanilla on them before putting them in the oven just to salvage them.
I used this recipe to make green/red pinwheels. Dipped one side in white chocolate, then dipped again in red sprinkles. Fun and festive with a great almond taste!
My only issue with these is the brown sugar turns the dough brown. Use gel food coloring which worked well. But the white portion was not white. Next time I will use only white sugar.
I loved these! Tips 1. Split the dough into 4 parts. 2. Put red in one, green in one, and leave two plain. I used food gel color. You need quite a few drops to get good color with the liquid. 3. Roll it on wax paper. This aids in flipping it on the other piece. 4. If you use color on the bottom (outside) it helps in not seeing brown edges unless you are ok watching it close. 5. Use the wax paper to help roll it up. 6. Definitely split the baking into two days. However if you put it together in the morning you could bake them in the evening. 7. Finally, MOST definitely and sooo important, the ends don’t turn out perfect so eat them up as they come out of the oven!
Tried out okay, but the cookies needed to bake a little longer than recipe instructed
They were not as good as other spiral sugar cookie recipes I have made. The dough was way too sticky I had to add more flour. I will not make these again.
I found this cookie rather bland but that was ok considering that the rest of the cookies we made had stronger flavours. Don’t use brown vanilla as it will force you to use a tonne of food colouring to get the green or red to show up and the opposite swirl will be brown. Do use a silpat if you want to pick up those rolled-out layers easily. Other than that, the idea of the swirl was kind of cool.
Dough was far too sticky.
This was not edible. They tasted like play dough. I give them two stars only because they looked good. We had to throw them away. Will not make these again. 🙁
I love the idea behind this cookie. I attempted it and im not sure what happened because my dough was sticky and floppy. Even after being in the freezer it was hard to cut and just smooshed down and became a flat blob. I cooked it longer then the recipe called for and part were still raw. The parts that were cooked had no flavor what so ever. This was a total bust for me…But I will attempt again.