Pinwheel Christmas Cookies

I decided to make some Christmas Cookies this year. I got this recipe from a book I borrowed from the library ages ago. Let me share with you the recipe.

In a large bowl of an electric mixer, cream the following using medium speed:

1 cup of unsalted butter
1 1/2 cups of confectioner’s sugar
1 large egg
1 teaspoon of vanilla extract

Add and mix the following at low speed until well combined:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt

Have on hand:
Red and green food coloring

Whisk and set aside 1 egg

Remove 1/3 of the dough and tint it red by kneading a few drops of coloring at a time. Tint the other 1/3 of the dough green. Be careful so that your dough will not become too dark. Remember that the baked cookies will be a little bit brighter than the dough. Put the doughs in the refrigerator to chill for about 30 minutes. After 30 minutes, flatten the doughs into rectangles using a lightly floured surface.

On a surface with parchment paper and being very careful, stack the 3 colors of the dough brushing some egg before stacking. I suggest red, white then green but you can vary if you wish. Roll the dough into a tight log. Be sure there are no empty spaces. Chill the rolled dough at least 8 hours or overnight.

To bake, take the chilled dough and cut into 1/4 inch slices. Arrange them on a lightly buttered baking sheet and bake for 8 to 10 minutes. Let the cookies cool before serving. Merry Christmas!

Makes: 4 dozen cookies

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