Nothing screams the holidays more than Candy Cane Pinwheel Cookies! The red and white stripe remind me of starlight candies. Follow our easy step by step recipe.
Beat butter and sugar in a small bowl with an electric mixer until pale and creamy. Add egg, beat until just combined.
Add sifted flour; stir to combine.
Turn out onto a lightly floured surface and gently knead until smooth. Divide dough in half. Tint one-half red.
Shape dough halves into separate discs; wrap in plastic wrap. Refrigerate for 15 minutes.
Line a baking sheet with parchment paper.Then roll each dough half between sheets of parchment paper into an 8-inch x 12-inch rectangle; remove the top sheet of parchment paper.
With one long side of the dough facing you, place the red dough on top of the plain dough, leaving a 1/2-inch border on the long side closest to you; starting at this end, and using paper as a guide, roll dough to form a log.
Wrap with plastic wrap; refrigerate for 30 minutes or until firm. Using a small sharp knife, cut the log into 1/2-inch thick slices; place on a baking sheet.
Bake for 10 minutes or until lightly golden and a pinwheel can be pushed gently without breaking. Cool pinwheels on baking sheets.
Mix sifted powdered sugar and water in a small bowl to form a smooth paste. Place the crushed candy canes on a small plate or bowl.
Dip the edge of each pin wheel cookie into icing first, coating around the entire cookie. Then roll edge in candy canes.Repeat with all remaining cookies.
Allow cookies to set. Store in airtight container.
Notes
Note: Use all the ingredients at room temperature. Take them out of the fridge for a minimum of 30 minutes prior to baking.