1?2 teaspoon pure vanilla extract (peppermintalmond, or lemon also work well)
gel food coloring (I used Americolor gel #119)
Colored sugar or other desired toppings for rolling
Combine the flour, baking powder, and salt in a small bowl; Set aside.
Using an electric mixer fitted with a paddle attachment, beat the butter and shortening on medium speed until creamy.
Gradually add the sugar and beat until light and fluffy, about 1 minute.
Whisk together the egg, milk, and vanilla extract in another bowl.
Slowly blend into the butter mixture on low to medium speed and mix until smooth. Scrape down the sides of the bowl as needed to ensure even mixing.
Turn the mixer to low speed and gradually add the reserved dry ingredients, mixing until just incorporated.
Remove half of the dough from the bowl, flatten into a disk between two sheets of wax paper. Use a rolling pin to roll the dough out to a rectangle about 1/4 inch in thickness, and approximately 8 inches x 11 inches. Set aside. Add two drops of red food gel coloring to remaining dough in mixer. Turn mixer to low speed and mix until color is incorporated throughout dough. Repeat step above to roll out colored dough. Refrigerate both sheets about 15 minutes, or until firm.
Remove top sheet of wax paper from each piece of dough and flip red dough over and on top of white dough. Beginning on one long edge, roll the dough to make a log so the two colors spiral inside each other. Wrap the log in waxed paper and refrigerate at least 2 hours and up to 4 days (rolled dough may also be wrapped well and frozen for up to 4 months).
Position a rack in center of oven and heat to 350°F. Line 2 cookie sheets with parchment paper (or silicone baking mats) and set aside.
Place colored sugar or other desired decorations into a shallow baking dish. Roll the dough through the desired toppings, then slice the log into cookies approximately 1/8" thick.
Place cookies at least 2 inches apart on prepared baking sheets. Bake until the cookies are lightly browned around their edges, about 8 to 10 minutes Remove from oven and cool 1 to 2 minutes on the cookie sheets before transferring to wire racks to cool completely.
This recipe for Sugar Cookie Pinwheels was created by ItsYummi.com. https://www.itsyummi.com/patriotic-pinwheel-cookies/ is copyrighted and may not be used without prior consent in writing from the owner.