Christmas Cookies – Day 5

Peppermint Pinwheels 

    (another icebox, slice & bake cookie)

2 1/2 Cups all-purpose flour
1/4 teaspoon salt
1 Cup butter, softened
1 cup sifted powdered sugar
1 teaspoon vanilla
3/4 teaspoon peppermint extract
red paste food color
1 egg white
1 Tablespoon water
1/4 cup finely crushed peppermint candy

Sift together flour and salt.  Beat butter in mixer for about 30 seconds. Beat in powdered sugar until fluffy. Add egg, vanilla and peppermint. Mix well. Add the flour mixture. Mix until combined. Divide dough in half, and color one half red. Chill dough for at least 1 hour. Divide each portion in half. Roll each into 8 inch square on lightly floured surface. Place a white square on top of a red square, and roll up like a jelly roll. Repeat with the remaining dough squares. Wrap rolls in wax paper or plastic wrap and refrigerate overnight.

Slice rolls 1/4 inch thick. Bake at 375 degrees, on ungreased cookie sheet for 8 to 10 minutes,  or until edges are firm and bottoms are light brown. Cool on wire rack. Beat egg white and water. While cookies are still warm, brush with the egg white mixture and sprinkle with crushed candy.  Makes about 60.

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