St. Pat’s Pinwheel Cookies

It's time for eating, drinking, and wearing of the green. March is here, temperatures are climbing, and we've sprung ahead. Is it just me, or does everything seem more positive and hopeful? While you're letting that marinate, why not whip up a batch of St. Patrick's Day cookies?  This recipe is crispy, flavorful, and a dream to work with. You can tint it any color that you like, roll it and cut it with your shamrock cookie cutters, or do what my daughter-in-law, Emma, did and turn it into pinwheels.

 St. Pat’s Pinwheel Cookies

3 c. flour
2 t. baking powder
1 c. sugar
1 c. (2 sticks) salted butter, cold
1 large egg
¾ t. vanilla extract
½ t. almond extract

Few drops green food coloring

 Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and beat to combine. Gradually add the flour mixture and beat just until combined thoroughly.

 If the dough is crumbly, knead it together with your hand. Divide dough in half. Leave one half as is, and tint the other as deeply green as you like.

 On a floured surface, roll each half of dough into equal rectangles approximately 1/8" thick. Place the white rectangle on top of the green rectangle, and tightly roll the two doughs from the long ends. Pinch edges to seal.

 Wrap in plastic and chill for 30 minutes. Slice roll into ¼” thick rounds. Place rounds on parchment or Silpat-lined baking sheets. Place the entire cookie-filled baking sheet in the freezer for 5 minutes.

 Preheat oven to 350°F. Remove cookie sheet from freezer and bake for 10-12 minutes or until edges are just barely starting to turn golden. Allow to cool for a few minutes on the baking sheet, then transfer to a cooling rack and cool completely prior to decorating.  Makes about 3 dozen cookies.

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