Yesterday I told you about my friend Katrina’s birthday and the treats I sent to her. Lemon Balls and Orange Pinwheel Cookies.
I also promised that I would deliver a recipe for the cute little Orange Pinwheel Cookies that I sent her – and that you can see above. So, without further delay, here’s the cookie recipe.
- 2 cups Unsifted Cake Flour
- ½ tsp Baking Powder
- ¼ tsp Pink Himalayn Salt
- ⅔ cup Unsifted Powdered Sugar
- ¼ cup Granulated Sugar
- 2½ sticks Unsalted Butter
- 1 tsp Vanilla
- ½ tsp Orange Extract
- ½ tsp concentrated Orange food coloring (like used for cakes in the little jars)
- 1½ cups Multi-colored Sprinkles
- Combine the flour, baking powder, salt and sugars in a food processor and process briefly to mix. Add the butter in 1 tablespoon pieces, one at a time; process with on/off bursts until the mixture has the consistency of cornmeal. Add the vanilla and process until the mixture just forms a ball.
- Remove all of the dough from the processor and divide the dough into 2 equal portions Return one of the portions to the food processor and add the orange extract and food coloring and process until just incorporated.
- Roll out each portion of dough between sheets of waxed paper. You want a rectangle about 11 × 8½ inches by 4 inch thick. Be sure your edges are the same depth as the center, about ⅛th inch all around. This will make it MUCH easier when you get ready to roll them together. Leave the dough between the sheets of waxed paper and slide onto a baking sheet. Refrigerate until firm for at least 2 hours or up to 3 days.
- Remove dough pieces from refrigerator. Pour the sprinkles into a shallow rectangular dish that will be long enough to accommodate the roll.
- Peel off the top sheet of waxed paper from both the vanilla dough and the orange dough. Brush the bottom (vanilla) dough very lightly with water. Using the waxed paper, lift the orange dough and flip it onto the vanilla dough so they are stacked, the orange being on top. Press with your fingertips to seal the two pieces of dough together. Remove the top sheet of waxed paper and trim the edges even, leaving the orange dough a little longer than the vanilla on the side that you will begin your roll with.
- When the dough is just pliable (but still cold), roll up the dough(begin with the long side) like a jellyroll. As you begin to roll, gently curl the edge with your fingertips so you don’t get any air pockets as you roll dough into a log. As you roll, the vanilla portion may want to tear, pinch tears together as they happen and keep rolling.
- After forming the dough into a log, throw away the waxed paper. Gently lift the log on top of the sprinkles in the dish and roll until the log is completely coated with decors. Wrap the log in plastic wrap and refrigerate until firm enough to slice (from 4 hours to a week, or freeze for up to 2 months; defrost in the refrigerator overnight before slicing. Just be sure the dough is cold when you slice.).
- Heat oven to 325°. To bake, slice the log into ¼-inch-thick cookies and bake on parchment-lined baking sheets for about 15 minutes, until the cookies are no longer shiny on top. If you bake them until they are a bit golden, it will dry them out a bit too much and they will fall apart. The same is true if you cut them too thin.
Katrina, I hope you had a wonderful birthday and that your “treats” arrived safely and unharmed in shipment!
This is a GREAT project for a family with kids that like to make things in the kitchen. As long as they have a bit of patience and like to have fun, you’re set! Enjoy!!