Extra! Extra! Read All About It!

Glad you all enjoyed the Peppermint Pinwheel Cookies from yesterday—I knew they’d go over well!! A few of you emailed to ask how I wrapped them to look like candy. I took clear gift/basket wrap from the Dollar Tree, and clear small hair rubber bands, from the Dollar Tree as well. I  cut strips of the gift wrap, wrapped the cookies, and then secured both ends with a mini rubber band. I think using red twist ties would be a fun option too.

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I don’t know about you, but I really enjoy reading about people’s messes and successes in the kitchen. People always ask my what my biggest mess has been, and I’d still have to say when I started the stovetop on fire in the college dorm kitchen during my Freshman year. It wasn’t my fault—people just didn’t see the need for cleaning up tons of macaroni & cheese that had fallen under/on the burner. But thankfully I had a trusty dishtowel and fast reflexes!

As far as cooking and baking go, I usually have success with recipes because I only try ones that have high ratings, or that I’ve made before. Oh yes, there has been some attempted Bundt cakes that get stuck in the pan, or cookies that are supposed to be fluffy, but instead turn out paper thin. However, up until the other day, I couldn’t recall a recipe that went the direction of being a mess, but with a quick brainstorming session, turned into a success. Let me explain…. 

I had run out of red food coloring to make these cookies. So I decided to try and mix a few colors to get a red hue. However, it turned out an ugly purple/green somehow, and eventually black.

So what’s a girl to do with a big blob of black cookie dough and a blob of non-colored cookie dough that were destined to be Peppermint Pinwheel Cookies? With some trusty anise extract, I present to you Licorice Pinwheel Cookies!!

Licorice Pinwheel Cookies

Recipe created by me

Yield: Makes 4 dozen

Ingredients

• 1/2  cup  butter, softened
• 1  cup  sugar
• 1  large egg
• 1/2  teaspoon  anise extract
• 1 3/4  cups  all-purpose flour
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 3/4  teaspoon  black food coloring paste
• Parchment paper

Preparation

1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg and anise, beating until blended, scraping bowl as needed.
2. Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.
3. Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.
4. Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step 3. Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 (12- x 4-inch) rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.
5. Preheat oven to 350°. Cut ends off each dough log, and discard. Cut dough into 1/4-inch-thick pieces, and place on parchment paper-lined baking sheets.
6. Bake at 350° for 6 to 7 minutes or until puffed and set; cool cookies on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 30 minutes).

And thought I’d share 2 houses in our town that we deemed “the best decorated”! I’ll get a picture of our house ASAP!

Do you decorate your yard for Christmas?

I am having a holiday giveaway for my readers—the box will be filled with all sorts of goodies. Send me a picture (apinchandadash@live.com) of your decorated yard, your Christmas tree, or whatever you do to be festive. Contest ends 12/20—so hurry. I’d love you to link back as well :-)