What is your favorite holiday memory?  Ours is making cookies with the family, and Pete and Andi have continued this tradition with their kids.  Here is a favorite recipe!

It’s a perfect cookie recipe for  Christmas. This Pinwheel Swirl Cookie looks beautiful and tastes delicious. It is like giving a regular sugar cookie a beauty twist

  • 250 grams of Salted butter
  • 130 grams of Castor Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Essence
  • 400 grams of All-purpose flour
  • 2-4 drops of Red gel food coloring

  • In a bowl, beat the butter and sugar together until light and fluffy
  • Add the eggs and vanilla essence to the mixture and continue beating. Mix in the flour as well
  • Divide the mixture into equal parts. Keep one as it is and let’s call this the WHITE DOUGH. Add the red food coloring to the other part of the mixture and mix well. Let’s call this the RED DOUGH
  • Wrap both the cookie doughs (Red & white) with cling wrap and let it sit in the fridge for an hour. As a result, this will set the butter in the dough
  • Remove each part of the dough from the fridge. Starting with the white, take a sheet of parchment paper and dust it with flour, place the white dough onto the parchment paper and sprinkle some flour over it as well. Place another sheet of parchment paper over the dough and using a rolling pin, roll the dough. Once rolled, cut the edges making a nice rectangular-shaped rolled dough. Let this chill in the fridge as you repeat the same process with the red dough
  • Once done place both, the red and the white dough over each other and gently roll the rolling pin over it to make sure both stick to each other (no need to add any sticking agents like water) DO not overdo this step, you do not want the colors to mix with each other
  • Carefully, roll the dough tightly into a log. Wrap the log in cling wrap and refrigerate for 20 mins
  • Cut pieces of the rolled dough. Bake at 160 degrees C for 15 to 20 mins or until the base of each cookie is golden brown





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