These Cookies was alwys in ma list but never got try so far and dis was ma first try and so glad it turn gud, well thax a bunches to ma Dear Friend Shailja innovation & sharing when i saw her cookies i couldn’t resist so i gave a try but i made small batch coz bit confuse it might go wrong, but one side was confident coz i already mad another butter cookies “Red Crystal Butter Cookies” earlier but this is bit tricky coz of two combo and i go for Red and White coz of Christmassy Theme and i really Love da Red Color and all time favorite too.
Ma angels also Love dis beauty and so excited while prepare dis combo with it take extra time like bread preparation but @ end it really worth it coz it really beauty & Terrific cookies.
Ma innovation with butter, mix match experimented & tasted & it was aws. dis was ma experience in ma Kitchen do try and pretty sure it wont goes wrong.
Red & White Christmassy Pinwheel Cookies noted below :
All Purpose Flour/ Maida 2 Cups
Baking Powder 3/4 Teaspoon
Salt 1/4 teaspoon
Butter 1/2 Cup
Sugar 1 Cup
Vanilla Essence 1 Teaspoon
Milk 8 Tablespoons
Red Food Color 3 drops ( according to your desire)
Take a bowl and sift together flour, Baking pwd. & salt. Keep a side.
Take a bowl and mix together Butter, Sugar and Vanilla Essence and mix with spatula till light and fluffy. Then add the flour and milk to the creamed butter mix and make a soft dough.
Now divide dough into two and one add the color and other one keep plain and cover it in the food wrap or aluminum foil and refrigerate for ½ hour.
After half an hour roll separately both the dough into wrap paper into 12 inch circle. Peel the paper from one sides of both the dough and place the dough on one above the other so that the dough touching each other.
Add then rolled, make it into a perfect round log. If the log is thick in the middle press there and evenly distribute the dough. Tap the sides also to make it as even as possible / cut the edge and make it equal. Wrap the log into a Aluminum foil and refrigerator for 1 hours. Well if you don’t have so much time, keep it in the freezer for 30 minutes.
Preheat the oven to 150˚F/ 180˚C.
Line two cookie sheets with Butter paper and grease little butter and keep a side.
Now take the refrigerator dough log and cut the dough into ¾ to 1 centimeter thick pieces and place on the Cookie sheet one inch apart and bake for 12-15 minutes for soft and chewy cookies or for 15-18 minutes for crunchy Cookies.