These pinwheel cookies were made by a professional baker and they tasted amazing.
What was my contribution? I originally planned to bake up some premade cookie dough that I had bought from my nephew's school fundraiser. I thought I had it all nicely planned: buy the cookie dough, help my nephew out, save me the time hassle of mixing my own dough, and having some delicious chocolate chip and sugar cookies ready for the party. I hadn't counted on 2 things:
1) That darn cookie dough was so delicious, I kept baking some of it for my kids' playdates
2) The cookie party invitation read, "Homemade cookies only!"
Drat my conscience! I reluctantly searched my cookbooks for an easy cookie recipe. I settled on a Snickerdoodles recipe from a Betty Crocker magazine. It's basically a sugar cookie dough that you shape into balls and roll in cinnamon sugar before baking. They were a hit! You can find the recipe here, or if you're too lazy to click over to the site, here it is:
Prep Time: 40 min
Total Time: 50 min
Makes: 4 dozen cookies
|1 1/2||cups sugar|
|1/2||cup butter or margarine, softened|
|2 3/4||cups Gold Medal® all-purpose or unbleached flour|
|2||teaspoons cream of tartar|
|1||teaspoon baking soda|
|2||teaspoons ground cinnamon|
1) Heat over to 400F. In large bowl, beat 1 1/2 cups sugar, the butter and eggs with electric mixer on medium speed (or with wooden spoon) until well mixed. With wooden spoon, stir in flour, cream of tartar, baking soda and salt until mixed.
2) In small bowl, mix 1/4 cup sugar and the cinnamon. For each cookie, shape dough into 1 1/4 inch ball. Roll balls in cinnamon-sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
3) Bake 8 to 10 minutes or until set. Immediately remove cookies from cookie sheets to cooling rack.