Valentine’s Day pinwheel Cookies #valentine #cookies

Get geared up for a sprinkle-heavy submit. We’re making Valentine’s Day pinwheel cookies these days! Don’t fear — the recipe can also appear long, however that’s simply me making sure I placed the whole thing into terrific detail for you. these cookies are amazing possible! 

 Valentine’s Day Pinwheel Cookies! This became my first time making pinwheel cookies (and slice and bake cookies) and let me tell ya, they may be in reality easy to make. I don’t realize why it took me so long to try and make them! All you want is sugar cookie dough, and a touch little bit of patience — there’s lots of cooling time to don't forget here.

ingredients

• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2 large eggs
• 1/2 teaspoon baking powder
• 2 tablespoons red food coloring
• 1 cup (2 sticks) unsalted butter (softened)
• 2 teaspoons vanilla extract
• 1 1/3 cups granulated sugar
• Sprinkles/decorations of your choice

commands

1. In a medium bowl, whisk the flour, baking powder, and salt together.
2. within the bowl of an electric stand mixer equipped with the paddle attachment, beat the softened butter at medium speed until smooth. Then, add the sugar and cream the combination collectively for a couple of minutes till fluffy.
3. add the eggs (separately) and vanilla extract and maintain beating at medium pace until mixed.
4. Slowly pour in the flour mixture and stir at low pace until mixed.
5. do away with the dough from the bowl and cut up it in half. I used a kitchen scale to ensure that each quantities were even.
6. go back one of the dough halves to the bowl of your electric mixer and upload the pink meals coloring. Beat until you reach the desired red shade.
7. form each dough half into an eight-inch rectangular. Wrap every square in plastic wrap and refrigerate for 30 minutes.
8. remove the squares from the fridge and slice each of them in half — you should have 4 rectangles at this point ( white, two red).
9. Take out two sheets of wax or parchment paper and area a white dough rectangle on every sheet. Then, location a purple dough rectangle on pinnacle of each white rectangle.
10. Take out two greater sheets of wax/parchment paper and area them on top of every dough stack. Roll out each stack into a rectangle approximately 1/4-inch thick. Rolling the dough in between the two sheets makes existence a *lot* easier.
11. put off the sheet of wax/parchment paper from the pinnacle of each stack and starting from the short side of the rectangle, roll every stack into a log — you want to make this as tight as possible so there aren't any gaps for your cookies!
12. Pour the sprinkles out right into a shallow baking sheet or dish and roll each log into the sprinkles till fully blanketed.
13. Wrap each log in a sheet of wax or parchment paper, and then plastic wrap. Refrigerate for at the least 4 hours.
14. whilst you’re geared up to bake, preheat the oven to 350F and line  baking sheets with parchment paper or a Silpat mat. Roll the logs on the counter a piece to do away with any flat sides.
15. Unwrap the logs and slice every of them into 1/four-inch thick rounds. region each cookie approximately an inch aside — they’ll make bigger slightly (now not an awful lot!) at the same time as baking.
16. Bake every sheet for 10-eleven mins. allow the cookies to chill at the baking sheet for 5 mins before shifting them to a cooling rack.
17. Repeat till all the dough is used up.

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