Peppermint Pinwheels

These festive cookies are sure to brighten up any holiday table. Even better at such a busy time of year, the dough can be made up to a month before baking day.

MAKES: 48 cookies

PREP TIME: 30 minutes

FREEZING TIME: at least 2 hours

COOKING TIME: about 7 minutes

INGREDIENTS:

• 1 ¾ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp fine sea salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract
• ½ tsp peppermint extract
• Green gel food colouring

INSTRUCTIONS:

1. Line a large baking sheet with parchment paper. Set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
3. In a large bowl and using an electric mixer, beat the butter with the sugar until pale and fluffy. Beat in the egg and vanilla extract.
4. Gradually add the flour mixture to the sugar mixture, stirring until well combined.
5. Divide the dough in half. Place one half on a large piece of plastic wrap. Sprinkle this piece of dough with the peppermint extract and enough green food colouring to tint it to your liking. Gently knead the extract and colouring into the dough until it’s evenly coloured. Set aside.
6. On a lightly floured work surface, roll out the white cookie dough to a 12-x 8- inch rectangle. Carefully transfer it to the prepared baking sheet.
7. On a lightly floured work surface, roll out the green dough to a 12-x 8-inch rectangle. Carefully place it on top of the white dough.
8. Starting from one long edge, roll up the two layers of dough as tightly as possible. Don’t worry if the dough rips a little.
9. Cut the log in half crosswise. Wrap each piece in parchment paper or plastic wrap and freeze for at least 2 hours, or overnight. (The dough can be frozen for up to 1 month. Let stand at room temperature for 30 minutes before proceeding with the recipe.)
10. When ready to bake, preheat the oven to 350ºF. Line two large baking sheets with parchment paper. Set aside.
11. Cut the logs of cookie dough into ¼-inch slices and place, about 1 inch apart, on the prepared baking sheets. Bake on two separate racks of the oven, rotating positions halfway through cooking time, until the centre of each cookie is set, about 7 minutes. Remove the cookies to wire racks and let cool completely. (The cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 2 months.)