Crispy Peppermint Pinwheels
The Crispy Peppermint Pinwheels recipe is a delightful creation that transforms simple ingredients into festive, eye-catching cookies. With a yield of two dozen and a blend of gluten-free flours, this recipe promises a crispy texture and a refreshing peppermint flavor. The process begins with mixing dry ingredients and butter in a food processor, followed by the addition of eggs to form a dough. Dividing the dough to add red food coloring to one half creates a vibrant contrast. After chilling, the dough layers are rolled, sliced, and baked to perfection. For a fun variation, green food coloring and peppermint candies can be added, offering a twist on the traditional holiday cookie.
- 1¼ cup White Rice Flour
- ¾ cups Confectioners’ Sugar
- Preparing Gluten-Free Cookie Dough
Gather your rice flour, baking soda, confectioners’ sugar, xanthan gum, potato starch, and a pinch of salt, and admiringly add them to a food processors armed along a sharp steel blade. Also give them a quick revolve for about five seconds, just sufficient to get them acquainted. And, introduce the butter into the mix, and with a gentle touch, pulse it in bursts until the concoction begins to look like a beautifully rough meal, ready for the next process of your culinary adventures.
- Creating Cohesion
Mix together an egg and an additional egg yolk in a little cup, whisking closely. Moderately add this mixture into the bowls of your processors. Then, give it about ten quick pulses, or just until you have a resistant dough ready.
