A fun and tasty pinwheel cookie that will delight everyone.
| 1 1/3 |
|
cups LAND O LAKES® Butter, softened |
| 1 |
|
cup sugar |
| 2 |
|
eggs |
| 2 |
|
tablespoons milk |
| 2 |
|
teaspoons vanilla |
| 4 |
|
cups all-purpose flour |
| 2 1/2 |
|
teaspoons baking powder |
| 1/4 |
|
cup multi-color decorator candies |
| 64 |
|
pastel mints |
Combine butter and 1 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, milk and vanilla; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat until well mixed. Stir in decorator candies by hand. Cover; refrigerate until firm (at least 1 hour).
Heat oven to 350°F. Roll out dough on lightly floured surface, one-fourth at a time (keeping remaining dough refrigerated), into 10-inch square. Cut into sixteen 2 1/2-inch squares. Place 2 inches apart onto ungreased cookie sheets. Place 1 pastel mint in center of each square. Make 1-inch cuts with scissors from the corners of the squares towards the centers. Fold every other point to the center atop the mint.
Bake for 8 to 10 minutes or until edges begin to brown. Let stand 1 minute; remove from cookie sheets.
Recipe Tip
Rolling cookie dough into a square isn’t hard. Just shape the dough into a rough square before you begin rolling. Then roll from the center to the edges, rolling equally in both horizontal and vertical directions. Use a ruler to check dimensions as you roll.
