Add a vibrant twist to your holiday baking with our festive pinwheel cookies, featuring Navitas Organics Matcha and Pomegranate Powders! These delightful spirals are a burst of flavor and color on your dessert table. Perfect for spreading holiday cheer, one delicious bite at a time! !
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2-3 tbsp Navitas Organics Matcha Powder
- 1 tbsp Navitas Organics Pomegranate Powder
Instructions
Step 1: In the bowl of a stand mixer, combine the butter and sugar. Using the paddle attachment, beat the mixture at medium speed until it becomes creamy, which should take approximately 3 to 4 minutes. Then, add the egg and vanilla, and beat thoroughly. Remember to scrape down the sides of the bowl as needed.
Step 2: In a separate medium-sized bowl, whisk together the flour, salt, and baking soda. Gradually introduce this flour mixture to the mixer, operating at low speed. Continue to beat until everything is well combined. Once done, take the dough out of the bowl and divide it into three equal parts.
Step 3: Return one of the dough portions to the mixing bowl. Incorporate the pomegranate powder into this portion and beat until the color is evenly distributed. Afterward, remove the dough, clean the bowl, and repeat the process with another third of the dough, this time mixing in the matcha powder. The last portion remains plain. Shape each part into a ball, wrap them individually in plastic, and refrigerate for one hour.
Step 4: When ready, take the dough out of the refrigerator and place each ball between two sheets of parchment paper.
Step 5: Stack the three dough portions on a piece of parchment paper with the red layer at the bottom, followed by the plain, and finishing with the green. Add another piece of parchment paper on top and roll out the dough until you have a 12×8-inch rectangle. Remove the uppermost parchment sheet. Starting from one of the long sides, tightly roll the dough into a log. Wrap the log with parchment paper and freeze it for one hour.
Step 6: Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper and set them aside.
Step 7: Using a serrated knife, cut the frozen dough log into slices approximately 1/3 inch thick. Roll the edges of each slice in the red sanding sugar. Place the slices on the prepared baking sheets, leaving about 1 inch of space between them.
Step 8: Bake for around 8 to 10 minutes, or until the cookies have set. Allow the cookies to cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely. Once fully cooled, store the cookies in an airtight container.
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