Andes Crème de Menthe Pinwheel Cookies:
| Prep Time: 150 min | Serves: 28 |
| Cooking Time: 10 min | Yield: 28 cookies |
http://www.tootsie.com/rec_pinwheel.php
Ingredients
- 16 tbsp Butter
- 48 tsp Granulated Sugar
- 2 Egg (large)
- 3 tsp Pure Vanilla Extract
- 3 cups All Purpose Flour
- 1 tsp Baking Powder
- 3/4 tsp Sea Salt
- 1/3 cup Cocoa, Dry Powder, Unsweetened
- 10 1/2 tbsp Creme De Menthe Baking Chips
Directions
In a large mixing bowl combine butter, sugar, eggs and vanilla. Beat at medium speed, scraping bowl often, until creamy. In a separate bowl sift together the flour, baking powder and salt. At a reduced speed add flour mixture. Beat until well mixed.
Divide dough into 2 equal parts and place in separate bowls. Add melted Andes mixture and cocoa to one and mix well. Add 2-3 drops of green food coloring to the other and mix well. Shape each piece of dough into 4 x 5-inch rectangles; wrap in plastic wrap and refrigerate 1 hour.
Roll out chocolate dough between two sheets of lightly floured wax paper to 7 x 12-inch rectangle. Repeat with green dough. Place green dough on top of chocolate dough. Gently press the two together. Roll up, jellyroll fashion, starting with 12-inch side; wrap in plastic wrap and refrigerate until firm (at least 2 hours).
Heat oven to 375 degrees F. Cut log into ¼-inch slices with sharp knife and place 1 “ apart onto ungreased baking sheet. Sprinkle with coarse white decorating sugar if desired. Bake for 7-9 minutes, let cool on pan for about 1 minute then remove and place on a rack to cool completely. For best results, keep dough chilled until ready to slice and bake.