2cups Bob's Red Mill All-Purpose Gluten-Free Flour
1/4 cupSorghum Flour
1/2teaspoonfine sea salt
1/2teaspoonliquid red food coloring
2teaspoons cherry extract
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Cherry Pinwheel Cookies
Amount Per Serving
Calories 145Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Total Carbohydrates 19g6%
* Percent Daily Values are based on a 2000 calorie diet.
Add the gluten free all purpose flour, sorghum flour, xanthan gum, baking powder, and salt to a medium bowl and whisk to combine.
Add the butter and sugar to the bowl of a stand mixer and beat on medium low until smooth and creamy. Add the egg and vanilla extract and mix until combined. Add the dry ingredients and mix on low until completely combined, scraping the bowl as needed.
Divide the dough in half - form half of the dough into a ball and wrap in plastic wrap, keep the remaining half of the dough in the mixing bowl.
Add the cherry extract and red food coloring the the dough in the bowl and mix until all of the red food coloring is evenly distributed.
Turn the red/cherry cookie dough onto a long piece of plastic wrap and use your hands to shape the dough into a rectangle. Cover the dough with a second piece of plastic wrap then use a rolling pin to roll into a rectangle that is about 16 inches long and about 10 inches wide. Carefully remove the top layer of plastic wrap, leave the dough on the bottom plastic wrap and set aside.
Repeat this step with the plain dough, rolling the dough between two pieces of plastic wrap into a 16x10 inch rectangle. Remove the top piece of plastic wrap and very carefully, pick the bottom piece of plastic wrap up and use it to invert the dough onto the red dough.
Press the two doughs together and try to press out any extra space that might be between the two layers. Remove the top layer of plastic wrap and use the bottom piece to help roll the dough into a tight log.
Wrap the dough tightly in plastic wrap and refrigerate for 4 hours or up to 2 days.
Preheat oven to 350 degrees and line a baking sheet with a silicon baking mat or parchment paper.
Unwrap the dough and slice it into 1/4 inch thick slices. Place the cookies on the prepared baking sheet about 2 inches apart. Keep the rest of the unused dough refrigerated until ready to slice and bake.
Bake for 10-12 minutes or until cookies are done - do not brown. Cool on the cookie sheet for 5 minutes before cooling completely on a wire rack. Repeat baking process with the remaining cookie dough.
Once cool, store baked cookies in an air-tight container at room temperature up to 3 days.
To keep the cookies round while slicing, rotate the dough a quarter turn after each slice to prevent flat spots.
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