Peppermint Lollipop Pinwheels (these were a big hit in my christmas packages last year)
1 cup butter
1 cup sugar
1/3 teaspoon baking powder
1 egg
few drops of red food coloring
2 2/3 cups flour
1/4 cup finely crushed peppermint candies
Beat butter in large bowl for 30 seconds. Add sugar and Baking powder; beat till combined. Beat in as much of the flour as you can using the mixer; stir in any remaining
Divid dough in 1/2. Add red food coloring and peppermint candies to 1/2; mix until thoroughly combined. Leave remaining dough plain. Cover both 1/2's and chill for an hour.
Roll each 1/2 between to sheets of waxed paper into a 13 x 11 rectangle. Place peppermint dough on a baking sheet. Place in freezer for 15 minutes or until firm. Remove from freezer. Remove top sheets of waxed paper from both doughs. Carefully invert the peppermint dough over plain dough, remove top sheet of waxed paper. Let stand 5 minutes. Roll up jell-roll style starting from one of the long sides, removing bottom sheet of waxed paper as you roll. Pinch to seal. Cut roll in 1/2 cross-wise. Wrap each 1/2 in waxed paper chill dough for 4 hours.
Arrange wooden
lipop sticks 4" apart on lightly greased baking sheets. Remove one roll from the refrigerator Unwrap and reshape if necessary. Cut into 3/8" thick slices. Place dough over end of stick so that the stick is about 1/2" below the top of the
. Bake at 375 for 10 - 12 minutes or until edges are firm.
You can omit the sticks and just make pinwheels.
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