Step by Step
Start Preparation- Preheat oven to 350 F (180° C).
- 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.
My tips
Note: Use all the ingredients at room temperature. Take them out of the fridge for a minimum of 30 minutes prior to baking.
Nutrition
Serving: 1 cookieCalories: 68 kcalCarbohydrates: 15 gProtein: 1 gFat: 1 gCholesterol: 8 mgSodium: 6 mgSugar: 9 g
