Cherry pinwheel cookies
#holidayrecipes #lemon8challenge
Prep: 30 min. + chilling
Bake: 10 min./batch + cooling
Makes: about 5 dozen
¾ cup butter, softened
1 cup sugar
1 large egg, room temperature
1 tsp. vanilla extract
2 cups all-purpose flour
½ tsp. baking powder
¼ tsp. salt
2 tsp. cherry extract or cherry brandy
Red paste food coloring
¼ cup ground almonds Coarse sugar
1. In a large bowl, cream softened butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into the creamed mixture. Refrigerate, covered, 1 hour.
2. Divide dough in half. Add cherry extract and food coloring to 1 half. Knead almonds into remaining half. Wrap each half; refrigerate at least 3 hours or until firm enough to roll.
3. On a baking sheet, roll each portion between 2 sheets of waxed paper into a 15x8-in. rectangle. Refrigerate 30 minutes.
4. Remove waxed paper. Place almond rectangle on top of cherry rectangle. Roll up tightly jelly-roll style, starting with a long side. Roll in coarse sugar; wrap securely. Refrigerate 2 hours or until roll is firm.
5. Preheat oven to 375°. Unwrap and cut dough crosswise into ¼-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely. Store in airtight containers.
1 COOKIE 105 cal., 5g fat (3g sat. fat), 18mg chol., 67mg sod., 13g carb. (7g sugars, 0 fiber), 1g pro.
Okay, so you’ve got the basic recipe down for these amazing Cherry Pinwheel Cookies, but let me share some of my personal secrets to make them truly shine! I've been making these for years, and they've become a staple in my holiday baking repertoire. There's just something so magical about those distinct red and cream-colored spirals, especially when they're sparkling with coarse sugar – they always get so many compliments! First off, the chilling times mentioned in the recipe are absolutely non-negotiable for beautiful pinwheel cookies. I learned this the hard way once when I rushed it, and my swirls weren't nearly as defined. When you're rolling out the doughs between the waxed paper, aim for an even thickness. This ensures your cookies bake uniformly and you get that perfect, tight swirl. When I place the almond rectangle on top of the cherry one, I sometimes gently press them together with my rolling pin before rolling them up jelly-roll style. This helps them adhere better and prevents any gaps in the spiral. And don't be shy with the coarse sugar when rolling the log – it adds such a lovely crunch and glisten, truly making them presentation-ready straight out of the oven! While the cherry extract is fantastic, these are still fundamentally sugar cookies, which means they're incredibly versatile! If you're feeling adventurous or want to make a different batch, I’ve experimented with other flavors. For instance, a little almond extract can really enhance the almond dough, or you could try lemon zest in the cream-colored half for a brighter, zesty twist. Sometimes, for a festive green, I'll use pistachio extract and a touch of green food coloring in one half, keeping the other plain for a different holiday look. It just goes to show how adaptable a good sugar cookie base can be! Another tip for busy bakers like me: these Cherry Pinwheel Cookies are fantastic for making ahead! I often prepare the dough log, roll it in coarse sugar, and then wrap it securely and pop it in the freezer. When I'm ready to bake, I just let it thaw slightly in the fridge for about 15-20 minutes until it's firm enough to slice but not rock-hard. This way, you can have freshly baked cookies whenever a craving strikes or unexpected guests arrive. You can also bake them all and store them in an airtight container for up to a week, or even freeze the baked cookies for longer. Just thaw them at room temperature, and they're as good as fresh! Honestly, these cookies are more than just a recipe; they're a little piece of joy. Whether you're making them for a holiday gathering, a potluck, or just a cozy evening at home, the process is so rewarding, and the results are always a hit. Happy baking!
