Strawberry Pinwheels

Name: Strawberry Pinwheels
Total time: 1 h 5 min
Yield: 35 - 40 serving(s)
Ingredients: 2 3/4 c. all-purpose flour; 1/2 tsp. baking powder; 1/4 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, at room temperature; 3/4 c. sugar; 1 large egg; 1 1/2 tsp. pure vanilla extract; 1/2 oz. freeze-dried strawberries, finely ground in mini food processor and sifted to yield 3 tablespoons; 1/4 tsp. red gel food coloring

Introduce a fruity flavor to your holiday spread.

By Joy ChoPublished: Nov 30, 2023

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Mike Garten

Yields:

35 - 40 serving(s)

Total Time:

1 hr 5 mins

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These dazzling swirled cookies are easier to pull off than you think: Make one base dough, then color half with freeze-dried strawberry powder. Stack the two colors and roll into a log to slice and bake.

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Ingredients

2 3/4 cups
all-purpose flour
1/2 tsp.
baking powder
1/4 tsp.
kosher salt
1 cup
(2 sticks) unsalted butter, at room temperature
3/4 cup
sugar
1
large egg
1 1/2 tsp.
pure vanilla extract
1/2 oz.
freeze-dried strawberries, finely ground in mini food processor and sifted to yield 3 tablespoons
1/4 tsp.
red gel food coloring

Directions

1. Step 1In large bowl, whisk together flour, baking powder, and salt; set aside.
2. Step 2In stand mixer on medium, beat butter and sugar, scraping bowl halfway through, until light and fluffy, about 3 min. Beat in egg, then vanilla, scraping bowl as needed. Reduce speed to low, gradually add flour mixture, and mix until just incorporated.
3. Step 3Transfer one-third of dough to piece of parchment. To remaining dough, add strawberry powder and food coloring; beat on medium-low until evenly colored. Shape each piece of dough into rectangle. Between 2 sheets of parchment, roll plain dough into 10- by 12-inch rectangle. Repeat with strawberry dough.
4. Step 4Stack plain dough on strawberry dough (with parchment intact) on baking sheet; refrigerate 20 minutes. Remove top parchment piece from each. Using parchment, invert plain dough onto strawberry dough to line up edges.
5. Step 5Peel off top parchment and discard. Starting from long side, tightly roll stacked doughs together into 1 log, lifting bottom piece of parchment to help roll (if dough is stiff, let it warm up). Lightly pinch seam to seal. Wrap log in plastic and freeze until dough is firm enough to slice, 1 to 2 hours. (Dough can be frozen up to 3 months. Let thaw slightly at room temp to ease slicing; cookies may need an extra 1 to 2 minutes baking.)
6. Step 6Heat oven to 350°F. Line 2 baking sheets with parchment. Slice log 1/4 inch thick; place on prepared baking sheets, 1 inch apart. Bake, rotating positions of pans halfway through, until tops of cookies look dry, 15 to 18 minutes. Let cool on pans 5 minutes, then transfer to wire racks to cool completely.