Fourth of July Pinwheel Cookies with Cacao Nibs
Celebrate this Fourth of July with flying colors! Bake these red, white, and blue pinwheel cookies with cacao nibs for your backyard get-together. These Fourth of July pinwheel cookies are soft, butter, and delicious! The colors are also fun and festive, adding a great pop of color to the food table. They're the perfect treat to munch on while watching fireworks under the stars.
Ingredients:
- 1 1/2 cups all purpose flour
- 2/3 cup sugar
- 1/2 cup butter
- 1 egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon lemon juice
- 1 Tablespoon indi chocolate Cacao Nibs
- red and blue food dye
- white star decoration sprinkles
Directions:
- Grind indi chocolate Cacao Nibs as fine as possible, set aside
- In a medium sized bowl, mix flour, baking powder, and salt
- In a large bowl, beat butter until smooth
- Add sugar to butter and mix until fluffy
- Add eggs and lemon to butter-sugar-mix and incorporate well
- Add flour-mix to large bowl and beat until dough is smooth
- Separate dough into 3 equal pieces
- Roll 1 piece into saran wrap and place in refrigerator for 30 minutes
- For red dough: add 1/2 tablespoon indi chocolate Cacao Nibs and red food dye until desired shade of red. Mix well, saran wrap it and place into refrigerator for 30 minutes
- For blue dough: repeat red dough steps with blue food dye
- Roll out each dough between wax paper
- Once rolled, remove top layer of wax paper and layer dough onto each other
- Peel off top layer of wax paper of red and white dough
- Carefully roll layers together
- Roll dough as tight as possible into a sausage
- Roll sausage into saran wrap
- Form into a sausage and set upright into a glass
- Allow to rest for 4 hours in refrigerator
- Preheat oven at 350 F
- Unwrap the dough and cut round pieces
- Add some white sugar stars for extra festive Fourth of July pinwheel cookies
- Bake cookies for 10 minutes at 350 F
