Christmas Pinwheel Cookies

Beat butter and sugar: In a large mixing bowl, add 1 cup butter and 1 1/4 cups granulated sugar. Beat with a hand mixer for 5 minutes, until its light and fluffy.
Add wet ingredients: Add 1 egg, 1 teaspoon almond extract, 2 teaspoons vanilla extract and mix well.
Add dry ingredients: Add 2 1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon cornstarch and 1 teaspoon salt. Mix until just barely combined, scraping sides as needed.
Add food coloring: Divide the dough into 2 sections. Add 1/4 teaspoon red food coloring into one of the dough sections and mix until the color is well incorporated. If it feels too sticky add a Tablespoon of flour.
Chill dough: Flatten each section dough into a disc and wrap in plastic wrap. Chill for 1 hour in refrigerator.
Preheat and prepare: 15 minutes before you take out the dough, preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
Roll out cookie dough: Lightly dust rolling pin with flour and then roll out each disc of cookie dough into a rectangle about 8x12 inches. Stack the rectangles and use the rolling pin to get them to stick together. Use a pizza cutter to cut the edges of the dough, so they are even.
Roll the dough: Starting on the long side, roll the dough into a tight spiral log. Place plastic wrap over the top and gently pull to help tighten the dough together as you roll.
Roll in sprinkles: Pour sprinkles onto a large plate and roll the dough log in the sprinkles until its fully covered. Chill dough 5-10 minutes if it's soft.
Cut dough: Use a sharp knife to cut the dough into 1/2 inch thick cookies. It should make between 20 and 24 cookies. Chill dough again for 10-15 minutes to prevent spread.
Bake: Bake for 12-14 minutes. They will look a little underdone, but will harden as they cool, so don't over bake.
Cool: Cool on pan for 5 minutes before moving to a cooling rack.

Ingredients

Instructions

Notes

Nutrition