Reviewed: Jan. 17, 2013

I pretty much followed this recipe as is, with some sugar substitutions. The cookies turned out great! The only trouble I had was that the dough got very soft after I mixed in the food colouring, so I refrigerated it for about 10 minutes before rolling it out. I rolled the two colours between wax paper, and then used the wax paper to help me flip the pink layer onto the blue (Princess Aurora "spinning wheels" for a birthday party). I also used the wax paper to help roll the dough into a log, then I put it in the freezer for 1 hour before slicing the cookies. Great recipe!

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Reviewer:

CathrynB

Reviewed: Dec. 19, 2012

CHANGES I MADE: 1= 1/4 tsp almond extract 2= extra 1/4 cup of flower 3= used bosche dough hook to add color evenly 4= rolled dough between two sheets of parchment paper to make for easy layering 5= used my freezer instead of fridge for chilling and reduced my time to 2hours. 6= I made a double batch and left it in the freezer for the next bake sale my kids come home asking for cookies for at the last minute.

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Reviewer:

OCDMOM

Reviewed: Dec. 15, 2012

These were just ok for me!Nothing special in taste! They did look pretty I think next Christmas ill search for another similiar recipe I doubt ill try these again...

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Dec. 12, 2012

This was such a pretty cookie!! I thought I'd have to try the recipe more than once to master the swirly pinwheel design, but it was beautiful the first time. I think next time I will roll out each dough section (the red and green for me) and then try to cut them to equal rectangular shapes, because my log was a bit uneven, so I had some small cookies and some bigger ones. I used parchment paper, and actually froze the dough for an hour or two instead of refrigerating for many hours. It ended up working fine after I let the dough thaw for 20 minutes. I gave only four stars because as appealing as these cookies are to look at, the taste was a bit too buttery for my liking. Thank you for a pretty addition to christmas cookie plates!

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Reviewer:

LovesBoma

Cooking Level: Intermediate

Reviewed: Dec. 7, 2012

I haven't tried it yet, but I plan to take the advise given by many who have walked this path before me. I WILL master the pinwheel! Picture will follow, even if it is a "fail" because we can all use a laugh now and then! :)

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Reviewer:

Kathleen

Cooking Level: Intermediate

Living In: Acampo, California, USA

Reviewed: Jun. 23, 2012

I made this recipe twice with different colours/patterns. Easy to work with and very tasty! Couldn't ask for more than that

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Reviewer:

bobolynn

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Feb. 19, 2012

Tasted great, looked ok, but was a bit tricky to roll, despite following the tips on the reviews section.

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Reviewer:

erinmccartan

Home Town: Georgetown, Ontario, Canada

Reviewed: Jan. 4, 2012

These cookies are amazing. I made some to take to work and no one belived me that they were home made!!! One thing that I have done is up the amount of Vanilla used. Just seems to work better for me.

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Reviewer:

Lynn85

Cooking Level: Expert

Reviewed: Dec. 25, 2011

I found that theses cookies were quite simple to make, but needed a little more sugar as they were a bit bland. I also cut out the extra 1/3 cup of butter and found that they came out fine without it. The cookies did bake beautifully though, but i had to put some royal icing glaze on them to make up fo the sweetness.

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Reviewer:

KC&Co.

Reviewed: Dec. 22, 2011

Good recipe! I agree: use 1.5 cups white sugar, no brown. And freezing for one hour rather than chilling for 8 hours is so much faster and JUST as effective. Thank you!

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