Ingredients
The following ingredients have 4 Servings
- 5 C All Purpose Flour
- 2 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 1/2 C Unsalted Butter
- 2 C White Sugar
- 4 Eggs
- 1 Teaspoon Vanilla Extract
- Black food coloring
- Burgundy food coloring
Instruction
- Cream the soft margarine with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
- Add all 4 eggs at one time...Continue to mix.
- Add the vanilla.. Continue mixing.
- Sift the four, baking powder, and salt together.
- Add the dry mixture to the wet mixture.
- Continue mixing to make sure all ingredients are thoroughly blended.
- Divide the batter in half. Place batter in two separate bowls.
- In bowl #1 add the Black gel food coloring. Make sure all of the batter is colored black.
- In bowl #2 add the Burgundy gel food coloring. Making sure all of the batter is colored burgundy.
- Remove each of the balls of colored batter from their bowls and wrap tightly in plastic wrap.
- Refrigerate for at least one hour.
- Select your main color which will be the outside roll of the pinwheel.
- Flour 2 cutting boards and rolling pin.
- Taking the primary color for your pinwheel cookies, toss some flour on it.
- Using your flour coated rolling pin.. roll out the batter leaving it on the flour coated cutting board.
- Taking your secondary colored batter, toss some flour on it, using the floured rolling pin roll out the batter.
- Using a metal spatula to lift out that rolled out batter. Lay that batter on the top of your primary batter.
- Using the rolling pin roll the two together...Cut away any extra batter.
- Roll the combined chilled batter into one log.
- Wrap the log with plastic wrap closing each of the ends.
- Place in the freezer for about an hour.
- Preheat oven to 325 degrees.
- Take out of the freezer, removing the plastic wrap, cutting the batter into 2 inch pieces, keeping the shape of a circle.
- Place the cut slices on a parchment paper covered cookie sheet.
- -Bake at 325 degrees for 13 minutes.
- Cool.