Sunday, December 21, 2014

Peppermint Sugar Cookie Pinwheels

Peppermint Sugar Cookie Pinwheels

I seriously thought I would have posted a basic sugar cookie recipe already, but I guess I overlooked that last year when posting all my different versions of the original: (Vegan Coconut sugar Cookies and Vegan Chocolate Sugar Cookies). So here is the most basic sugar cookie recipe that I like to use, of course embellished for a Christmas theme.  Obviously you can use all white flour if you want lighter colored and textured cookies, but I love the hearty flavor and nutritional benefits of whole wheat and love giving cookies as a gift that are slightly unexpected and show people that even delicious treats can be healthy as well.  Some would argue that a "healthy cookie" defeats the purpose of a treat, and while I totally understand that sentiment, sometimes it is nice to be able to indulge while knowing you aren't completely sabotaging yourself.  But I honestly dare you to try these without completely falling in love with them because they are ridiculously good, and like all sugar cookies, they taste even better a couple of days after baking.  So you can enjoy them throughout the entire holiday season.

Peppermint Sugar Cookie Pinwheels
candy canes, ready to be crushed

1/2 C. organic butter, softened (plus 2 T. if needed)
1 C. organic white sugar
1/2 tsp. vanilla extract
1 organic egg (or 1/3 C. soaked chia seeds)
2 C. organic whole wheat pastry flour
1 tsp. baking powder
1/4 tsp. salt
1/2 C. candy canes sugar (about 6 candy canes crushed)

Cream butter; add sugar, vanilla and egg (or chia seeds) and beat until light.  Sift together the flour, baking powder and salt and add to the butter mixture.  Chill for several hours, if necessary, until firm enough to roll. Roll to 1/8 inch thickness, in as even a rectangle as possible. (I didn't do a very good job of that!). Sprinkle on the crushed candy cane sugar as evenly as possible.  Very carefully roll up the dough to desired thickness.  (I wanted small cookies, so I stopped halfway through and made a new roll, but if you want larger cookies you could easily roll up all of the dough into one large pinwheel.  Once rolled, slice into 1/4-inch thick pieces, spread out on an ungreased baking sheet and bake at 325F for about 10 minutes.

crushed candy canes

dough ready to roll out
(I used soaked chia seeds in place of eggs, which you can see)

all rolled out

candy cane sugar spread on

half the dough rolled up

all rolled up

ready to slice

slices of dough
ready to bake
close up, ready to bake

hot from the oven

tray of cookies!

close up view

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