Candy Cane Pinwheels

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From cook's country magazine. grind the peppermint candies in a food processor until they are pulverized. times do not include chill time of at least 2 hours.

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Steps

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Whisk flour , baking powder , and salt in bowl.

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With electric mixer on medium-high speed , beat butter and sugar until light and fluffy.

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Beat in egg until incorporated.

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Reduce speed to low , add flour mixture , and mix until dough forms.

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Remove half of the dough from bowl and reserve.

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Add extracts , candy , and food coloring to remaining dough and mix until combined.

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Place reserved dough between 2 sheets of parchment paper and roll into 14 by 8-inch rectangle.

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Repeat with peppermint dough , then place on top fo plain dough and press gently to adhere.

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With long side facing you , roll dough into log.

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Wrap dough in plastic wrap and refrigerate until firm , at least 2 hours or up to 3 days.

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Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.

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Line 2 baking sheets with parchment paper.

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Slice chilled dough into 1 / 4-inch rounds and place 1 inch apart on prepared baking sheets.

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Bake until edges are just golden , switching and rotating shee.

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Ingredients

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all-purpose flour, baking powder, salt, unsalted butter, sugar, egg, vanilla extract, peppermint extract, peppermint candy, red food coloring