These are even better than after-dinner mints! They practically melt in your mouth. An attractive and colorful addition to a cookie platter.

Directions

Prepare Pinwheels

1. In a large mixing bowl, cream margarine and confectioners’ sugar until light and fluffy.

2. Add the flour, salt, and extract; mix well.

3. Divide dough into quarters.

4. Tint one quarter light green and one pink, and leave the remaining two quarters plain.

5. Divide each quarter into thirds, and shape each into a six-inch (15-centimeter) log.

6. With your hands, coax into triangular logs, bending the top of one point slightly to give finished cookies a pinwheel effect.

7. Assemble one large roll by alternating three light green and three plain logs (see photo). For example, plain, green, plain on bottom, and green, plain, green on top. Gently press together, but don’t squeeze, to form proper shape. (You don’t want holes in the middle of the cookies.)

8. Wrap in plastic wrap.

9. Repeat with pink and remaining plain dough. Refrigerate for at least four hours or freeze until ready to bake.

10. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

11. Unwrap dough and cut into quarter-inch (approximately 0.6-centimeter) slices.

12. Place two inches apart on baking sheets lined with Gefen Parchment Paper.

13. Bake for 8–10 minutes or until edges are golden brown (cookie will not brown). Cool for one minute before removing to wire racks.

Tips:

Use food coloring of your choice to match your tableware or simcha motif. Experiment with different extracts as well.

Notes:

These cookies taste refreshingly fabulous straight from the freezer.

Credits

Photography: Daniel Lailah

Styling: Amit Farber

Recipe tags

Color Cookies Egg-free desserts Freezer-friendly Mint Non-dairy desserts

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Sue

1 year ago

Please include photo showing how to place the dough to get the pattern for these cookies. I’m not really sure how to do that with just the written directions. Thanks

Shaindy

6 years ago

Margarine Free I don’t use margarine, so I substituted the recipe with oil. Maybe my cookies didn’t come out as perfectly round as the picture, but they came out scrumptious!
The dough is really easy to mix with a spoon and my kids enjoyed making it and eating it too – they hardly left over any cookies for Shabbos.