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Peppermint pinwheels

Time 50 minutes
Yields Makes about 4 dozen cookies
Peppermint pinwheels
(Glenn Koenig / Los Angeles Times)
1

In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Beat in the egg yolk and vanilla until thoroughly combined.

2

In a separate bowl, whisk together the flour, baking powder and salt. Slowly beat the flour mixture into the butter mixture, or stir in the flour mixture by hand until evenly combined to form a dough.

3

Divide the dough in half, and add the food coloring and peppermint extract to one of the halves.

4

On a large work surface, roll each portion of dough between wax paper into a 16-by-10-inch rectangle. Remove the wax paper and place the red rectangle over the plain one, then roll up the dough lengthwise jelly-roll style. Wrap the roll in plastic wrap and refrigerate overnight, or until firm.

5

Heat the oven to 350 degrees. Unwrap the roll and cut it into one-fourth-inch-thick slices. Place the slices 2 inches apart on lightly greased baking sheets. Bake until set, 12 to 14 minutes. Cool 2 minutes before removing the cookies to a wire rack to cool completely.

Submitted by Shauna Cruz of Vallejo, Calif., originally published in Taste of Home magazine.

Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
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