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Title: RUTH'S PEPPERMINT PINWHEELS
Categories: Christmas Cookie
Yield: 60 Servings
| 2 1/2 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1 | c | Butter or margarine |
| 1 | c | Sifted powdered sugar |
| 1 | Eggs | |
| 1 | ts | Vanilla |
| 1 | ts | Almond extract OR |
| 3/4 | ts | Peppermint extract |
| 1/3 | ts | Red food coloring |
| 1 | Egg white | |
| 1 | tb | Water |
| 1/4 | c | Hard peppermint candy* |
*candy should be finely crushed
Stir together the flour and salt. Beat margarine or butter in a mixer bowl for 30 seconds. Beat in powdered sugar till fluffy. Add egg, vanilla, and extract; beat well. Add dry ingredients. Beat till just combined. Divide dough in half. Mix food coloring into one portion of dough. Chill dough 1 hour or till easy to handle. Divide each portion of dough in half. On lightly floured surface roll out each of the four balls of dough to form an 8" square. Place a white square of cookie dough on top fo a red square of cookie dough. Roll up, jelly roll style. Repeat with remaining dough. Wrap the rolls in waxed paper and chill 2 to 24 hours. Cutdough into 1/4" thick slices. Place on ungreased cookie sheets. Bake in a 375F. oven for 8 to 10 minutes or till edges are firm and bottoms are light brown. Remove cookies and cool on wire racks. Beat together egg white and water; brush over warm cookies. Sprinkle with crushed peppermint candy.
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