Pinwheel Cookies (Print Version)

# Ingredients:

01 - ½ cup plus 1 tablespoon butter, softened.
02 - ¾ cup granulated sugar.
03 - 1 egg.
04 - 1½ cups all-purpose flour.
05 - Red food coloring.
06 - 1 cup powdered sugar.
07 - 5 teaspoons water.
08 - Peppermint candy canes, finely crushed.

# Instructions:

01 - Preheat oven to 350°F.
02 - Beat butter and sugar until pale and creamy.
03 - Mix in egg until just combined.
04 - Stir in sifted flour until combined.
05 - Knead dough gently until smooth. Divide dough in half, tint one half red.
06 - Shape into discs, wrap in plastic, and chill for 15 minutes.
07 - Roll each half between parchment into 8x12 inch rectangles.
08 - Layer red dough on plain dough, leaving ½ inch border. Roll into a log using parchment as a guide, wrap, and chill for 30 minutes.
09 - Slice into ½ inch rounds and bake for 10 minutes until lightly golden.
10 - Mix powdered sugar and water for the icing.
11 - Dip cookie edges in icing then crushed candy canes. Let set before storing.

# Notes:

01 - Use room temperature ingredients for best results.
02 - Take everything out of the fridge 30 minutes before starting.
03 - Store in an airtight container once set.

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