Christmas Pinwheel Treats (Print Version)

# Ingredients:

→ Dough

01 - 2/3 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon pure vanilla extract
05 - 1 3/4 cups all-purpose flour
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon baking soda

→ Coloring and Decoration

08 - Red gel food coloring
09 - Green gel food coloring
10 - Red sanding sugar for garnish

# Instructions:

01 - Combine softened butter and granulated sugar in a stand mixer bowl; beat with paddle attachment at medium speed until creamy, approximately 3 to 4 minutes. Incorporate egg and vanilla extract, mixing thoroughly. Scrape sides of bowl as needed.
02 - In a separate bowl, whisk together all-purpose flour, kosher salt, and baking soda. Gradually add this flour mixture to the wet ingredients on low mixer speed until fully incorporated. Remove dough and divide evenly into three portions.
03 - Return one portion of dough to the cleaned mixer bowl, add red gel food coloring, and beat until uniformly colored. Repeat the process with a second portion using green gel food coloring. Leave the third portion uncolored. Form each into a ball, wrap tightly with plastic wrap, and refrigerate for 1 hour.
04 - Remove dough balls from refrigerator. Place each between parchment paper sheets and roll into 7-inch squares. Chill the rolled dough for 15 minutes, keeping it between parchment to maintain shape.
05 - Layer the chilled dough squares on a piece of parchment paper in the order of red, green, then plain. Cover with another parchment sheet and roll out gently into a 12 by 8-inch rectangle. Remove the top parchment sheet and, starting from a long edge, roll the dough tightly into a log. Wrap in parchment and freeze for 1 hour to firm.
06 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
07 - Using a serrated knife, slice the frozen dough log into 1/3-inch thick rounds. Roll edges of each slice in red sanding sugar. Arrange cookies on prepared baking sheets, spacing them one inch apart.
08 - Bake slices for 8 to 10 minutes until set. Allow cookies to cool on the baking sheet for one minute before transferring to a wire rack to cool completely. Store cooled cookies in an airtight container to preserve freshness.

# Notes:

01 - Chilling and freezing the dough improves handling and helps maintain the pinwheel shape when sliced.
02 - Use softened butter, not melted, for optimal texture.
03 - High-quality gel food coloring provides vibrant shades.
04 - Allow cookies to cool completely before storage to avoid moisture buildup.

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