Peppermint Pinwheel Cookies

So, these cookies remind me of the Pilsbury cookies that you slice and they have holiday shapes in the middle. Do they still make those?

They are very simple to make but for some reason I ran into some issues while combining the red and "white" layers. It just kept stretching while I was adding the sprinkles!

Also, I have no finished product photos...because they disappeared very quickly.

Peppermint Pinwheel Cookies

Adapted from The Shine Project

2 1/2 cups APF

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup unsalted butter, softened

1 cup sugar

1 egg

1/2 teaspoon vanilla extract

1 teaspoon peppermint extract (Feel free to add a little more - I found this not to be enough)

3 tablespoons milk

Red food coloring (I used Wilton's "Christmas Red")

Powdered sugar, for rolling out dough

SPRINKLES!

1. Sift together the flour, salt and baking powder and set aside.

2. Cream butter and sugar together in another large bowl. Add egg, vanilla, milk, and peppermint extract, and beat until incorporated. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add red food coloring, beating until fully combined. You may have to knead the colored dough a bit to get it mixed thoroughly. On a sheet of waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring.

3. Now very carefully, slide the red dough on top of the white dough and slide the parchment paper out. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect.

4. Place a generous amount of sprinkes in a shallow dish and roll the cookie dough log firmly over the sprinkles until they stick and its covered. Wrap tightly with saran wrap and place the dough back in the refrigerator and let chill for 2 hours.

5. Preheat oven to 375° F

6. Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Bake for 10-15 minutes.