Buttery, tender pinwheel cookies infused with raspberry flavor and a swirl of red-dyed dough, creating a playful, fruity, and festive cookie for any occasion.
Ingredients
1 cup unsalted butter (2 sticks)
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
¼ teaspoon salt
1 teaspoon baking powder
4 cups flour
2 teaspoons raspberry extract
Red food coloring
Directions
- In a mixer, cream together butter and sugar. Add eggs and vanilla; mix until partially combined. Add salt, baking powder and flour. Mix on low until well combined.
- Divide dough in half, leaving one portion in the mixing bowl. Transfer the other dough portion onto a sheet of waxed paper; roll into a rectangle.
- To the dough in the mixing bowl, add raspberry extract and drops of red food coloring, until desired color achieved. Mix on low until dough is evenly colored.
- Transfer colored dough onto a sheet of waxed paper; roll dough into rectangle. Carefully stack colored dough rectangle on top of plain dough rectangle. If dough cracks, use fingers to press together. Remove waxed paper from top of dough.
- Using a straight edge, trim stacked dough into a neat rectangle. Discard extra dough or save for additional cookies. Carefully roll up dough rectangle tightly. Roll the log onto a baking sheet covered with colored sprinkles. Wrap log in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Cut chilled dough into ¼-inch slices and space slices 1 to 2 inches apart on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes or until bottoms of cookies are slightly golden.
