A fun and tasty pinwheel cookie that will delight everyone.
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1 1/3 cups Land O Lakes® Butter softened
1 cup sugar
2 large Land O Lakes® 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. Add flour and baking powder. Beat at low speed until well mixed. Stir in decorator candies. Cover; refrigerate 1 hour or until firm.
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 16 (2 1/2-inch) squares. Place 2 inches apart onto ungreased cookie sheets. Place 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 8-10 minutes or until edges begin to brown. Let stand 1 minute; remove from cookie sheets.
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.
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