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Recipe
Peppermint Pinwheels Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 746g | |
| Calories 3315 | |
| Calories from Fat 1680 | 51% |
| Total Fat 191.21g | 239% |
| Saturated Fat 118.34g | 473% |
| Trans Fat 0.0g | |
| Cholesterol 652mg | 217% |
| Sodium 2006mg | 84% |
| Potassium 503mg | 14% |
| Total Carbs 359.2g | 96% |
| Dietary Fiber 8.4g | 28% |
| Sugars 119.54g | 80% |
| Protein 42.68g | 68% |
Ingredients Convert Measures
- 2 1/2 c. flour
- 1/4 teaspoon salt
- 1 c. butter
- 1 c. powdered sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 to 1 teaspoon peppermint extract
- 1/2 teaspoon red food coloring
- 1 egg white
- 1 tbsp. water
- 1/4 c. finely crushed peppermint candy
Directions
- Stir together flour and salt. Beat butter in a bowl for 30 seconds. Beat in powdered sugar till fluffy. Add in egg, vanilla and peppermint extract; beat well. Add in dry ingredients. Beat till just combined.
- Divide dough in half. Mix food coloring into one portion of dough. Refrigerate1 hour or possibly till hard. Divide each portion in half. Roll on lightly floured surface to create a square. Place white square of dough on top of red square. Roll up, jelly roll style. Repeat with remaining dough.
- Wrap in wax paper and refrigerate2 to 24 hrs. Cut into 1/4 inch thick slices. Bake in a 375 degree oven for 8 to 10 min or possibly till edges are hard. Remove and refrigerateon wire rack.
- Beat together egg white and water. Brush over hot cookies. Sprinkle on crushed peppermint candy.
