Five Days of Cookies: Shortbread Pinwheels

Ever since I can remember, Momma has prepared Shortbread Pinwheels for Christmas.

And ever since I can remember, my siblings and I have polished them off in less than 2 days.

Delicate, crispy and aromatic (thanks to almond extract), these Pinwheels will melt in your mouth!

So grab a few simple ingredients and a friend (or a Momma) and let’s get Pinwheeling!

Shortbread Pinwheels

*1 cup unsalted butter, softened (do NOT use reduced fat butter…unless you want hockey pucks)

*1 cup powdered sugar

*1 large egg

*1 1/2 teaspoon almond extract

*1 teaspoon vanilla

*2 1/2 cups flour

*1 teaspoon salt

*1/8 teaspoon baking soda

*1/2 teaspoon red or green food coloring

In a large mixing bowl, beat butter until fluffy.

Next, gradually add the sugar to the butter.

Beat in eggs and extracts, and set aside.

In a separate bowl, sift flour, salt and baking soda together.

Now, set those beaters aside, grab a spatula, and fold the flour mixture into butter mixture until well incorporated.

Divide dough evenly in half.

Wrap one half of the dough in plastic wrap and chill in the refrigerator.

To the second half of dough, add red food coloring and fold until the food coloring is fully incorporated into the dough.

Wrap and chill dough for at least 1 hour.

On a lightly floured sheet of wax paper, roll out half of the dough 1/2″ thick into about a 12″ square.

Repeat with the second half of the dough.

Now, take a swig of vodka as this will prepare you for the next few steps.

(Since I’m slightly freaked out by the way my nose looks in this photo methinks I need another shot of vodka.)

Take a deep breath and place one half of the dough on top of the other half, making sure the edges line up.


(Take this moment to celebrate you success with one last shot of vodka.)

Before peeling back the wax paper, seal the two squares of dough together with a few rolls of the rolling pin.

Begin rolling the ends of your dough “sandwich.”  Make sure you roll the dough tight!

Use the wax paper as a guide as you finish rolling, pressing lightly as you go to seal the roll.

Tightly seal the edges of the roll.  Wrap roll in the wax paper and chill overnight or at least 2 hours.

With a sharp knife, slice roll into 1/2″ thick slices and place on a greased cookie sheet.

Bake cookies at 375 degrees for 10-12 minutes or until the tops of the cookies are firm when lightly pressed.

Do not overbake Pinwheels or the red color will fade and turn brown.



The smell (and look and taste) of success!

Good thing Momma helped me.  🙂

Did I already mention that these cookies melt in your mouth?

Did I also mention that you will cry big crocodile tears if you get to work and realize that you forgot to add a couple of these to your lunchbox?

Oh well, I’ll make up for my absentmindedness when I get home.

Shortbread Pinwheels. 

Make a lot of them. 

So that you can eat a lot of them!


5 thoughts on “Five Days of Cookies: Shortbread Pinwheels

  1. Pingback: Five Days of Cookies: A Crazy Cookie Party « Tales of a Clyde Woman

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