Ingrédients pour Candy Cane Pinwheels
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- 1 cup granulated sugar
- 1 large egg
- Vanilla Extract
- Peppermint Extract
- Peppermint Candy
- Red Food Coloring
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Comment préparer Candy Cane Pinwheels
- Whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar using an electric mixer on medium-high speed until light and fluffy (about 3 minutes).
- Beat in 1 large egg until fully incorporated.
- Reduce mixer speed to low. Gradually add the dry ingredients (flour mixture) and mix until a dough forms.
- Divide the dough in half. Set aside one half.
- To the remaining dough, add 1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract, 1 cup finely crushed peppermint candies (about 10-12 candy canes), and a few drops of red food coloring. Mix until evenly combined.
- Place the reserved (plain) dough between two sheets of parchment paper and roll into a 14x8-inch rectangle.
- Repeat with the peppermint dough. Place the peppermint dough on top of the plain dough and gently press to adhere.
- Starting from the long side, tightly roll the dough into a log.
- Wrap the log in plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
- Preheat oven to 375°F (190°C). Adjust oven racks to upper-middle and lower-middle positions.
- Line two baking sheets with parchment paper.
- Using a sharp knife, slice the chilled dough into 1/4-inch thick rounds. Place them 1 inch apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Switch and rotate the baking sheets halfway through for even baking.
- Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
16g
Fat
10g
Carbs
3g
