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Red and White Vanilla Pinwheels

Author: Charlotte Bothe

Red and White Vanilla Pinwheels Recipe

Although they resemble candy canes, these crisp, two-toned butter cookies are purely vanilla on vanilla. They're a fun and tasty way to add color to your cookie swap or homemade gifts for the holidays.

At a glance

Prep
Bake
Total
Yield
about 4 dozen cookies.

Ingredients

Choose your measure:

White dough

Red dough

Glaze

  • 1 large egg white
  • 1 tablespoon water

Instructions

  1. To make the white dough: Beat together the sugar, butter, salt, and vanilla.
  2. Add the flour, stirring to make a cohesive dough. Divide the dough in half, flatten each half into a rectangle that's about 5" x 7", wrap the pieces in plastic, and refrigerate for 2 to 4 hours.
  3. To make the red dough: Beat together the sugar, butter, salt, vanilla, and color.
  4. Add the flour, stirring to make a cohesive dough. Divide the dough in half, flatten each half into a rectangle that's about 5" x 7", wrap the pieces in plastic, and refrigerate for 2 to 4 hours.
  5. To make the glaze: Whisk together the egg white and water until slightly foamy. Refrigerate until ready to use.
  6. To shape the cookies: Place parchment or waxed paper on your work surface and dust it lightly with flour.
  7. Lay one square of white dough on the parchment and roll it into a 12" x 6" rectangle. Brush with the glaze, and set it aside.
  8. Using another piece of parchment or waxed paper, roll one square of red dough slightly smaller than the first; it should be about 11 1/2" x 5 1/2".
  9. Place the smaller piece of red dough on top of the larger piece of white dough, using the parchment to transport.
  10. Starting with a long edge, use the parchment to help you gently roll the stacked dough into a tight log, with no gaps.
  11. Press the edge to seal, then wrap the log in plastic wrap or parchment, and freeze for at least 1 hour.
  12. Repeat with the second red and white pieces of dough.
  13. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  14. Remove the log from the freezer, unwrap it, and place it on a clean work surface.
  15. Use a sharp knife to gently cut the log into 1/4" to 3/8" slices. Transfer the cookies to the prepared baking sheets.
  16. Bake the cookies for 12 to 14 minutes, or until they feel firm. Remove them from the oven and transfer to a rack to cool.
  17. When cool, store airtight at room temperature for up to a week; freeze for longer storage.
  18. Yield: about 4 dozen cookies.