Cookie Conundrum
If it’s December, that means it’s cookie baking time. In fact, I was reminded over the weekend by my family that I hadn’t made the traditional batch of Swedish Gingies yet. It was December 2. My bad…

This week I am in full-on cookie mode because I have people coming over on Saturday plus two other cookie-friendly events next week. One is a cookie exchange that my sister is hosting—which presents a bit of a problem. I have a set of go-to cookies that I bring to such gatherings because they are always well received. The problem is they are a family favorite, so my sister tends to make the same cookies for her parties. This means I am on the hunt for a new recipe to try this year.

When it comes to finding new Christmas cookie recipes I don’t have too many requirements save one: A Christmas cookie is a cookie you only make at Christmas. Chocolate chip cookies are not a Christmas cookie.

The one exception I would make to this rule is shortbread. Every day is Christmas if there is shortbread.

As much as I love a beautifully decorated sugar cookie, the royal icing and the drying time can be a pain. So, I am thinking of going a little less labor intensive yet still colorful. I found a couple of versions of these tasty Red and White Pinwheel Cookies that seem to fit the bill nicely. I have never actually tried to make pinwheels so this might be a bit of an adventure. The good news is I have four impatient elves more than willing to do quality control sampling…

Red and White Pinwheel Cookies
Adapted from King Arthur Flour
These vanilla flavored cookies add a splash of pure color to your Christmas Cookie tray.  We recommend mixing the white and red dough separately rather than trying to add coloring to the already-mixed dough—the color incorporates better.

Ingredients
For the White Dough
1/2 cup glazing sugar or confectioners’ sugar
3/4 cup (12 tablespoons) soft unsalted butter
1/2 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour

For the Red Dough
1/2 cup glazing sugar or confectioners’ sugar
3/4 cup (12 tablespoons) soft unsalted butter
1/2 teaspoon salt
2 teaspoon vanilla extract
8 to 10 drops red gel paste food color (or food coloring of your choice)
1 1/2 cups King Arthur Unbleached All-Purpose Flour

For the Glaze
1 large egg white
1 tablespoon water

white sprinkles (optional)

Directions
Make the White Dough
Beat together the sugar, butter, salt, and vanilla.

Add the flour, stirring to make a cohesive dough. Divide the dough in half, flatten each half into a rectangle that’s about 5 x 7 inches. Wrap the dough rectangles in plastic, and refrigerate them for 2 to 4 hours.

Make the Red Dough
Beat together the sugar, butter, salt, vanilla, and red food color.

Add the flour, stirring to make a cohesive dough. Divide the dough in half, flatten each half into a rectangle that’s about 5 x 7 inches, wrap the pieces in plastic, and refrigerate for 2 to 4 hours.

Make the Glaze
Whisk together the egg white and water until slightly foamy. Refrigerate until ready to use.

Shape the Cookies
Place parchment on your work surface and dust it lightly with flour.

Lay one square of white dough on the parchment and roll it into a 12″ x 6″ rectangle. Brush with the glaze. If you are not using the sprinkles, set it aside.

If you are using the sprinkles, sprinkle an even layer over the top of the rectangle, and very gently press them into the dough with a rolling pin. Turn the rectangle over, brush it with glaze, and set it aside.

Using another piece of parchment or waxed paper, roll one square of red dough slightly smaller than the first; it should be about half an inch shorter on both sides.

Center the smaller piece of red dough on top of the larger piece of white dough, using the parchment to transport. Note: the red dough is going on the side of the white dough that does not have sprinkles.

Starting with a long edge, use the parchment to help you gently roll the stacked dough into a tight log, with no gaps.

Press the edge to seal, then wrap the log in plastic wrap or parchment, and freeze for at least 1 hour.

Repeat with the second white and red pieces of dough.

Bake the Cookies
Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Remove one log from the freezer, unwrap it, and place it on a clean work surface.
Use a sharp knife, gently cut the log into 1/4 inch slices. Transfer the cookies to the prepared baking sheets.

Repeat with the second log.

Bake the cookies for 12 to 14 minutes, or until they feel firm. Remove them from the oven and transfer to a rack to cool.

When cool, store them in an airtight container, at room temperature, for up to a week. Freeze them for longer storage.