Christmas Pinwheel Cookies


SERVES 24

Christmas sugar cookie dough (click for recipe)
red food coloring (gel is best)
Christmas nonpareil sprinkles

Separate prepared dough into 2 halves. Add red food coloring to one half. Add 1/2 of your cookie dough to a stand mixer and add red food coloring until your mixture reaches your desired color. You can also knead food coloring into dough until completely combined if you do not have a stand mixer.

Place red cookie dough on parchment paper. Roll red cookie dough to about 1/4 inch thick rectangle. Set aside.

Place plain cookie dough on a parchment paper (or wax paper). Roll plain cookie dough out to about 1/4 inch thick rectangle. Stack cookie dough sheets on top of one another with the parchment on the outside. Remove the top parchment and roll over the dough gently with a rolling pin (to help the 2 doughs become one). Begin on one end and roll the cookie dough into a log (removing the remaining paper as you go). If dough is too soft to work with, refrigerate for 30 minutes and then try again.

Once dough is formed into a log, wrap tightly with plastic wrap and refrigerate for 1 hour . Meanwhile: pour sprinkles into a cookie sheet. Unwrap dough and roll into sprinkles. Rewrap and refrigerate 3 hours to overnight.

Preheat oven to 350ºF.

Slice cookies and place on cookie sheet about 1 inch apart. Bake according to your sugar cookie directions or until the cookies feel set. Allow to cool for 5 minutes on the cookie sheet and then transfer to a cooling rack to cool completely.

Enjoy! 
 
Recipe developed by Donna Elick - The Slow Roasted Italian
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