Tuesday, December 9, 2008

Cinnamon Pinwheels

These are a bit complicated but very good. I would probably just skip them, except the kids love them!

Combine 2 cups flour, 1/2 tsp. baking powder and 1/4 tsp. salt in a bowl.
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In a mini food processor with a knife blade attachment (or coffee grinder), pulse 1/4 cup red hot cinnamon candies until finely ground.
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In a large bowl or mixer, beat 3/4 cup butter and 3/4 cup sugar until smooth.
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Add 1 large egg and 1/2 tsp. vanilla extract and beat on low.
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Gradually beat in flour mixture until just blended, occasionally scraping bowl with rubber spatula.
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Transfer half of dough to a small bowl. Add the candy powder to the remaining dough and mix until well blended.
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Between two 20-inch sheets of waxed paper, roll cinnamon dough into 15" x 10" rectangle. (If paper wrinkles during rolling, peel it off, then replace it to remove wrinkles). Repeat with plain dough.
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Refrigerate dough 10 minutes or until chilled but still pliable. (I put mine on a flat tray to keep it from bending.)

Remove top sheet of waxed paper from each rectangle. Place plain rectangle (still on waxed paper) on work surface with long side facing you. Invert cinnamon rectangle on top of the plain rectangle so that the edges line up evenly.
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Starting from a long side, tightly roll rectangles together jelly roll fashion, lifting bottom sheet of waxed paper as you roll.
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Wrap log in waxed paper and freeze at least 1 hour or overnight, or until dough is firm enough to slice.
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Slice into 1/4 inch thick slices and place slices 1 inch apart on a greased cookie sheet.
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Bake in a 325 degree oven for 10-12 minutes or until lightly browned on the edges. Transfer to a wire rack to cool. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.
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Enjoy!