Red Velvet Pinwheel Cookies
Two-toned red and plain sugar cookie dough rolled into a spiral and sliced into festive pinwheel cookies.
Ingredients
| 1 pouch | sugar cookie mix (1 lb 1.5 oz pouch) | |
| 1/4 cup | 60 ml | butter or margarine, softened |
| 1 package | cream cheese, softened (3 oz package) | |
| 1 | egg | |
| 2 tablespoons | 30 ml | unsweetened baking cocoa |
| 1/2 teaspoon | 2.5 ml | red gel food color |
Instructions
- In large bowl, stir cookie mix, butter, cream cheese and egg with spoon until dough forms. Divide dough in half. Add cocoa and food color to 1 half; mix until well blended and uniform in color. Place red dough between 2 (17x12-inch) sheets of waxed paper; roll out to 12x7-inch rectangle. Repeat with plain dough; remove top sheet of waxed paper from both doughs. Invert plain dough onto red dough. Gently press out layered dough and trim edges. Remove top sheet of waxed paper from plain dough. Starting with short side, roll up dough in bottom sheet of waxed paper. Wrap tightly; freeze 2 hours or until very firm.
- Heat oven to 350°F. Unwrap dough; cut into 1/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart. Bake 12 to 15 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack.