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Pinwheel cookies

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Ingredients

(2.5 cup) : Maida
(1/4 tsp) : Salt
(1 cup) : Unsalted Butter
(1/2 tsp) : Baking Powder
(1 cup) : Powdered Sugar
(1 tsp) : Vanilla essence
(3 tbsp) : Dairy Milk
() : Edible food color red
() : Food Color

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Pinwheel cookies

Colourful Homemade cookies with the smooth melting texture kids will definetly love it.. do try..

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  • KidsSpecialRecipeContest
Cuisine:

Ingredients

Directions

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Steps

1
Done

Sift the flour, baking powder and salt (if using) together. Keep aside.

2
Done

In a bowl, beat the butter and sugar well. vanilla essence, milk, peppermint extract (if using) and beat until incorporated.

3
Done

Gradually add the dry mixture, beating until combined.
Divide this into 3 portions.

4
Done

Add red colour into one portion and green into another.

5
Done

Mix well till the colour is uniformly distributed.

6
Done

The dough will be slightly wet.
Take a parchment paper or clingfilm.

7
Done

Take one dough portion and place on the sheet.

8
Done

Place another sheet of parchment paper on top of the dough and roll the dough into 1/4″ thick rectangular shape.

9
Done

This way you wont have to deal with sticky dough. Keep aside.

10
Done

Similarly roll out the remaining dough portions into similar sized rectangles using parchment papers.

11
Done

Place the red colour sheet along with the base parchment paper on the working surface.

12
Done

Carefully lift the plain dough along with the parchment paper and place on top of the red dough sheet, with parchment paper coming on top.

13
Done

Carefully peel off the paper. Similarly place the green sheet on top of the plain dough and peel off the paper.

14
Done

Now we have the red, white and green dough stacked atop each other.

15
Done

Refrigerate them for 30 minutes to an hour. I would recommend you to touch and feel the dough.

16
Done

If it is slightly firmed up, you can start working on it. If too firm, it may crack while rolling. But you can always stick them back.

17
Done

Carefully roll the stack into a log shape. If using sprinkles, spread the sprinkles generously on a big tray and roll the log uniformly. The sprinkles will get stuck to it.

18
Done

Cover the log with clingwrap and refrigerate for 1 hour. Slice into 1/4″ thickness.

19
Done

Place on a baking tray lined with parchment paper, 1″ apart. Bake in a preheated oven at 180C for 10-15 minutes.

Nikita kathuria

Passion for food.. a big foodie.. luv to fo experiment with dishes but only veg.

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