Holiday baking season is underway, and we’re excited to share 12 of our favourite submissions from our annual Cityline Holiday Cookie Swap to add to your repertoire! Take a look at one of our top recipes: Luzviminda G. from Richmond, Ontario’s Festive mincemeat pinwheel cookies! Here’s what Luzviminda said about her favourite cookies:
In Europe, mince pies are popular during [the] holidays. When I move here to Canada I missed it so much, so I started making my own version but this time I made a festive pinwheel cookie. I used store-bought mincemeat and it passed my taste test. This is so festive, a sweet treat for this coming holiday.
Happy holidays, and happy baking!
Festive mincemeat pinwheel cookies
Ingredients:
- 2 1/4 cups (550 mL) all-purpose flour
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) kosher salt
- 1 cup (250 mL) unsalted butter
- 1/2 cup (125 mL) firmly packed light brown sugar
- 2 large eggs
- 1 tsp (5 mL) vanilla extract
- 1/2 cup (250 ml) store-bought mincemeat
- Red food colouring
- Green food colouring
- Icing sugar
Method:
Sift the flour, baking powder, baking soda, and salt together into a bowl. Resift again into another bowl.
Beat the butter with the brown sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts. Place one half in a second bowl. Add red food colouring to the dough in one bowl, and green food colouring to the dough in the other bowl. Use a fork or wooden spoon to blend the food colouring into the dough until evenly blended. Add additional drops of food colouring to make the desired shade.
Roll out the red dough to 1/4 inch thickness. Spread the mincemeat out thinly onto the dough.
Roll out the green dough to 1/4 inch thickness and place on top of the red dough.
From the long end, roll the dough to make a log so the two colours spiral inside each other. Wrap the log in waxed paper. Freeze for 30 minutes.
Preheat oven to 350F.
Unwrap the dough log, and place on a clean, lightly floured surface. Trim the edges. Slice the log into rounds about 1/8 inch thick, and place on prepared baking sheets.
Bake for 15-20 minutes, checking regularly to see that they do not burn.
Let pinwheels cool for 5 minutes before removing from tray.
Dust with a little icing sugar. These are best served warm.
Submitted by Luzviminda G.
Richmond, ON