And Julie is back with us again…more cookies please!
Great Cookie Experiment- Pretty Poinsettia Cookies
As you can tell by the name of the recipe, this was supposed to be a Christmas cookie recipe. I can’t make Christmas cookies in June! I’m pretty sure there’s a law somewhere that says so, and the cookie police would arrest me and take me away or at least slap me with a stiff fine. The good news is that pinwheels are very common in June, and they just happen to look similar to the shape of these Poinsettia cookies! All you have to do is change the name, avoid using red or green sugar to avoid notice from the cookie police (I used blue), and skip the candied cherries in the center. I thought about substituting other things in the center- marshmallows dipped in sugar, candies, frosting, but the cookie looks great without it.
As for taste, these are fabulous cookies. Sugar cookies are my husband’s favorite kind of cookie. I may experiment with cherry cookies because he likes cherries, but sugar cookies always have a special place in his heart. When he tried these for the first time, he loved them! I got an “Oh my gosh, these are amazing” exclamation from him as he took his first bite! The dough has a great flavor, and it’s very easy to work with. I would use the dough for other cookies.
One important note: If you forget to chill these overnight, and are in a hurry to have them for game night for your friends to taste, it is a BAD IDEA to put the dough in the freezer and forget about it for a couple of hours. Not that I did this. I would never do this. It’s just impossible to roll out for a really long time, and you may have guests already at your house before the cookies are done. I’m just saying.
Pretty Pinwheel Cookies (unless it’s December, then they’re Poinsettias)
1 cup butter, softened
1 cup powdered sugar
1 ½ tsp almond extract
1 tsp vanilla extract
2 ½ cups flour
1 tsp salt
colored sugar (red or green in December)
red and green candied cherries, quartered (again, only if these are Poinsettias instead of pinwheels)
Cream the butter and powdered sugar until light and fluffy. Add the egg and extracts. Mix well. Combine flour and salt. Gradually add to creamed mixture. Divide dough in half. Wrap in plastic wrap. Chill overnight or until firm.
On a lightly floured surface, roll out one portion of dough into a 12inch by 10 inch rectangle about 1/8 inch thick. Cut into 2 inch squares. In each square, make 1 inch slits in each corner. Bring every other corner up into the center to form a pinwheel. Press lightly. Sprinkle with sugar (and in December put a candied cherry in the center). Place 1 inch apart on ungreased baking sheets. Bake at 350 for 8-10 minutes. Cool 1-2 minutes before removing to wire racks to cool. Makes 4 dozen.