December 13, 2019

Pinwheel Icebox Cookies


Every holiday season I love to bake a variety of cookies to give as gifts to friends and family.  Baking is what you'd call my love language.  Certain cookies are on repeat every year, e.g., walnut snowballs and chocolate crinkles, because they are holiday classics and always delicious.  

This year the time frame between Thanksgiving and Christmas was so short, compared to years past, that I searched for recipes that could be made well in advance.  No point slaving away in the kitchen all at once when I could spread the work out, right?   


I was inspired to make these Pinwheel Icebox Cookies when I saw a picture of similar cookies on Baked By Rachel's Instagram account.  Cook's Illustrated has a great recipe for vanilla icebox cookies which I adapted slightly.  Trust me, it wasn't as complicated as it might sound.  I basically just took half the dough and colored it red, then I layered the two colors and rolled them up in to a long log.  A final roll in some red and green nonpareils was all that was needed.  A chill in the fridge and then just slice and bake.  As Ina Garten would say, "how easy is that?"

 

Pinwheel Icebox Cookies

Makes about 48 cookies

2 1/4 cup (11 1/4 oz) all-purpose flour
1/2 teaspoon salt
1 cup (8 oz) unsalted butter, softened
3/4 cup (5 1/4 oz) sugar 
1/2 cup (2 oz) confectioners' sugar
2 large egg yolks
2 teaspoons vanilla extract
1 teaspoon red food color gel
1/2 cup holiday nonpareils

Whisk flour and salt together in medium bowl. Using stand mixer fitted with paddle, beat butter, granulated sugar, and confectioners’ sugar on medium-high speed until fluffy, 3 to 6 minutes. Add egg yolks and vanilla and beat until combined. Reduce speed to low, slowly add flour mixture, and mix until combined. Divide dough in half and return one portion to the mixing bowl.  Add the red food color gel and mix until incorporated.  

Roll the untinted dough in to a 8 x 10" rectangle between parchment paper.  Repeat with the red colored dough.  Chill in the fridge for 10 minutes.  

Layer one sheet of dough on top of the other.  It doesn't matter which order the color is.  Beginning at the short end, roll up the two doughs together as tightly as possible in to a long log.  Wrap the log in plastic wrap and place inside an empty paper towel roll.  Chill the dough in the fridge for at least 2 hours.

Spread the holiday nonpareils on a large tray.  Unwrap the chilled dough log and roll in the sprinkles, applying gentle pressure so that the nonpareils stick and the outside is covered.  Rewrap the dough log in plastic wrap and chill for 1 hour.

Preheat oven to 325 degrees.

Line two baking sheets with parchment paper.

Slice log into 1/4-inch-thick rounds; space rounds evenly on prepared sheets. Bake until edges begin to brown, 12 to 15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 3 minutes, then transfer to wire rack. Repeat with remaining log. Let cool completely before serving.





5 comments:

  1. Whisk flour and salt together in medium bowl. Using stand mixer fitted with paddle, beat butter, granulated sugar, and confectioners’ sugar on medium-high speed until fluffy, 3 to 6 minutes. white shawl , shawl , silver shawl , gold shawl , navy shawl , winter shawls , shawls uk , dressy shawls , mens shawls Add egg yolks and vanilla and beat until combined. Reduce speed to low, slowly add flour mixture, and mix until combined. Divide dough in half and return one portion to the mixing bowl. Add the red food color gel and mix until incorporated.

    ReplyDelete
  2. Anonymous1/08/2020

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  3. I fell hungry thanks for sharing us Even pick also great Nutritionist Near Me

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