Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and almond extract (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half.
- In one half of the dough, add your chosen food coloring. Mix until the color is evenly distributed. Repeat with the other half of the dough, using a different color.
- Wrap each dough ball separately in plastic wrap.
- Flatten each dough ball into a disc shape.
- Refrigerate for at least 2 hours, or preferably overnight.
- On a lightly floured surface, roll out one color of dough into a 12x9 inch rectangle. Aim for a thickness of about 1/8 inch.
- Repeat with the other color of dough.
- Carefully lift the first rectangle of dough and place it on top of the second rectangle. Try to align the edges as closely as possible.
- Starting at one of the long edges, tightly roll up the dough into a log.
- Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up the log before slicing.
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Using a sharp knife, slice the dough log into 1/4-inch thick rounds.
- Place the cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Dough is too sticky: Add a tablespoon of flour at a time until the dough is easier to handle. Dough is too dry: Add a teaspoon of milk or water at a time until the dough comes together. Cookies are spreading too much: Make sure your butter is not too soft. Also, chilling the dough is crucial. If they're still spreading, try chilling the dough for longer. Cookies are browning too quickly: Lower the oven temperature by 25 degrees and bake for a few minutes longer. The pinwheel log is hard to slice: Make sure the log is firm but not frozen solid. If it's too hard, let it sit at room temperature for a few minutes before slicing. Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.