Christmas Pinwheel Cookies


3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon Wilton red gel food coloring
Red, white and green sprinkles
Whisk together the flour, salt and baking powder in a medium bowl. Set aside.
Add the butter and sugar to the bowl of your stand mixer with the paddle attachment. Beat until creamy, about 2 minutes.
Add the egg and vanilla extract and beat until combined.
Fold in the flour mixture and beat to combine. Remove the dough from the bowl and divide it in half.
Return one piece of the dough into the bowl of your stand mixer, add in the red food coloring and beat until evenly colored.
Wrap each piece of the dough with plastic and refrigerate for 30 minutes or until firm.
Remove from the refrigerator and roll each piece between two sheets of parchment paper to 1/4-in thick.

Remove the parchment paper and place the red dough on the white one. Then, roll up the dough into a log.
Pour Christmas sprinkles into a baking sheet/ tray & place the log and roll into sprinkles.
Cut the log into 1/3 –inch thick slices using a sharp knife.
Transfer the cookies to the baking sheet lined with parchment paper.
Cover with plastic and refrigerate for 30 minutes or freeze for 10 minutes.
Preheat your oven to 350F & Bake cookies in the preheated oven for 8-10 minutes.
Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.