Cornmeal Sugar Cookie Pinwheels

Sugar Cookie Pinwheels

Sugar Cookie Pinwheels will add a whimsical twist to your Christmas party!

Kitchen Tip: To make these whimsical pinwheels, place unbaked sugar cookies in two rows along outside edges of pan, leaving center of pan open. Place lollipop sticks under pinwheels, pressing gently to secure.

Cornmeal-Sugar Cookie Pinwheels
Yield: 27 Cookies
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  1. 3⁄4 cup butter, softened
  2. 1 cup plus 2 1⁄2 tablespoons sugar, divided
  3. 2 large eggs
  4. 2 1⁄2 cups all-purpose flour
  5. 1⁄2 cup yellow cornmeal
  6. 1⁄2 teaspoon salt
  7. 1 teaspoon vanilla extract
  1. Line 3 baking sheets with parchment paper. Set aside.
  2. In a large bowl, beat butter and 1 cup sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, cornmeal, and salt. Gradually add flour mixture to butter mixture, beating until combined. Beat in vanilla. Divide dough into 3 equal portions. Wrap each portion in plastic wrap; refrigerate for 30 minutes.
  4. Preheat oven to 350°. On a lightly floured surface, place 1 portion of dough. (Keep remaining dough refrigerated until ready to use.) Roll dough into a 9-inch square, trimming edges to straighten. Cut dough into 9 squares. Using a spatula, place squares 1 inch apart on prepared pan. Repeat with remaining dough and remaining sugar.
  5. Using a sharp knife, cut each square diagonally from each corner to within 1⁄2 inch of the center of each square. Carefully fold alternate corners of squares to centers, overlapping dough at centers. Sprinkle centers with approximately 1⁄4 teaspoon sugar.
  6. Bake, in batches, until points of cookies are golden brown, approximately 12 minutes. Remove from oven; let stand on pan for 2 minutes. Remove from pan. Let cool completely on a wire rack.
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