Pinwheel Cookies Recipe You Gotta Try in Your Pressure Cooker
These pink-swirled pinwheel cookies are soft, buttery, and baked in a pressure cooker for a unique, even bake. Chilling the dough ensures beautiful, neat spirals and a fun, whimsical presentation.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ½ cup Butter brought to room temperature
- ½ cup Butter-flavored shortening
- 1 cup Powdered sugar also known as confectioners’ sugar
- 1 Egg large
- 2 teaspoons Vanilla extract
- 2 ½ cups All-purpose flour
- 1 teaspoon Salt
- Pink food coloring to tint half the dough
- Pink sprinkles for topping
Instructions
Instructions
- Cream together butter, butter-flavored shortening, and powdered sugar until light and fluffy.
- Add egg and vanilla extract, then mix until fully blended.
- Gradually mix in the all-purpose flour and salt until a soft dough forms.
- Divide dough in half; tint one half with pink food coloring and knead to combine.
- Roll both dough halves separately into ¼ inch thick rectangles.
- Layer the pink dough on top of the plain dough, align edges, and roll into a cylinder.
- Roll the dough log in pink sprinkles to coat the outside.
- Wrap dough log in plastic wrap and chill in the refrigerator for at least 3 hours.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice dough into ¼ inch thick cookies and place evenly spaced on baking sheet.
- Bake for 11 minutes until edges are just golden. Let cool before serving.
Notes
Ensure butter is at room temperature for smooth blending. Chill dough fully for neat slicing and minimal spread during baking. Cookies may also be iced for added sweetness and color.