Peppermint Pinwheels are a crispy, buttery cookie with the perfect hint of peppermint to make your holidays festive!
Sift flour, baking powder and salt onto waxed paper.
Beat butter with sugar until fluffy light in a large bowl; beat in egg yolk and vanilla.
Stir in flour mixture, a third at a time, blending well after each addition, to make a soft dough.
Divide dough in half, and to half, add the peppermint extract and enough red food coloring to tint the dough a deep pink.
Roll out each color dough between two sheets of waxed paper to a 16 x 10-inch rectangle. Remove top sheet of waxed paper from pink dough; flip white dough on top of pink dough.
Roll up dough tightly, jelly-roll fashion. Wrap in waxed paper and chill for several hours. (You can freeze dough and take out of freezer a half hour before cutting and baking.)
When ready to bake, unwrap dough and cut into 1/4-inch thick slices with a sharp knife; place cookies on ungreased cookie sheet.
Bake at 350 degrees F for 10 minutes or until cookies are firm but not browned. Cool cookies on wire rack.
Calorie content is based off of two cookies.
Cookies can be stored in a container with a tight-fitting lid for 2-3 weeks at room temperature or frozen for up to 2 months.