I suck at spritz cookies. Royally. I’ve tried numerous recipes – old ones, new ones. I’ve tried numerous cookie presses – old ones, new ones. For whatever reason, they’ve just never worked out. The dough is too gooey or to too tough or spreads to much or has no flavor. Maybe some day, I’ll know what I’m doing wrong and get my act together.
Until then, there are these lovelies! A cookie so buttery and soft and melt-in-your-mouth that they beat spritz butt. Plus, they’re just as adorable what with their perfect little pinwheels!
This dough is slightly adapted from one in my great grandmother’s recipe notebook, it’s easy to whip up and even easier to work with (something I haven’t encountered with other spritz recipes). A dash of peppermint extract keeps the Christmas-y and matches their beautiful peppermint swirl.
Peppermint Pinwheel Meltaways (makes 5 dozen cookie)
2 cups butter, softened
1 1/3 cups powdered sugar
4 cups flour
1 tsp. vanilla extract
¼ tsp. almond extract
½ tsp. peppermint extract
½ oz. red food coloring
In the bowl of a stand mixer fitted with a paddle attachment slowly cream together the butter and the powdered sugar. Scrape down the bowl as necessary.
Add in the flour, ½ cup at a time. Stir in vanilla extract and almond extract.
Remove half of the dough from the bowl. Work into a flat disc and wrap in plastic wrap. Place in fridge for 1 hour.
Add the peppermint extract and red food coloring to remaining dough and repeat the flattening and wrapping in plastic process.
After chilling, sprinkle a large piece of parchment paper with powdered sugar. Turn out chilled plain dough onto prepared parchment and roll out into a large rectangle, ¼ inch in thickness. Repeat this process with the red, peppermint dough.
Flip the red rectangle over onto the plain one. Trim the ends to create an even, smooth rectangle. Press down lightly to ensure the doughs stick together.
Using the parchment paper, roll the dough long ways into a log. Refrigerate for 15 minutes.
When dough is chilled and ready to bake – preheat oven to 400 degrees. Line baking sheets with silicone mats and set aside.
Cut dough into ¼ inch rounds and place 1 inch apart on prepared baking sheets. Bake in preheated oven for 7 minutes, or until edges just begin to brown. Remove to rack to cool.
*Cookies can be stored for up to five days.