Yuletide Pinwheel Sugar Cookies

By Wollygator

Ingredients

• 2 1-lb packages refrigerated sugar cookie dough, softened
• 1/2 tsp. red gel food coloring
• 1/2 tsp. green gel food coloring
• Red or green coarse decorating sugar

Details

Servings 32
Adapted from parade.com

Preparation

Step 1

Divide cookie dough into 3 equal portions. Shape 1 portion into a 4-by-6-inch rectangle; wrap in plastic wrap. Tint 1 dough portion, beating in red food coloring with a hand or stand mixer. Shape into a 4-by-6-inch rectangle; wrap in plastic wrap. Tint remaining dough, beating in green food coloring; shape into a 4-by-6-inch rectangle. Wrap in plastic wrap. Refrigerate all dough 1 hour or until firm.

spoon red or green decorating sugar in a thin, even layer onto a flat plate or baking sheet. On a lightly floured work surface, roll out each portion of dough into an 11-by-7-inch rectangle. Stack the rectangles on top of one another, starting with the untinted dough. Gently roll to form approximately a 13-by-10-inch rectangle. Trim all sides to create a perfect rectangle. Starting from a long side, roll up the stack tightly to create a log. Roll log in decorating sugar. Wrap tightly in plastic wrap; refrigerate at least 4 hours or up to overnight, until firm.

Position two oven racks, evenly spaced, in middle of oven. Preheat oven to 350 degrees F. Using a sharp knife, cut log into 1/4-inch-thick slices. Arrange slices 1 inch apart on each of 2 parchment-lined baking sheets (refrigerate remaining dough until ready to bake). Bake 14-16 minutes until a little puffed and set to the touch. Cook on baking sheets 5 minutes. Transfer cookies to wire racks; cool completely. Repeat with remaining dough.