Sunday, July 17, 2005
[ world famous recipes ] PASTEL PINWHEELS
PASTEL PINWHEELS
Baking 8 min.
1 1/3 cups 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.
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.
Yield: 64 pinwheel cookies
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