Pinwheel cookies were one of my mom’s special treats when we were kids. She would always make an extra batch, so she could keep a couple of rolls in the freezer. No matter how many times Mom would bake these, my little brother and I would watch in awe as she sliced the white rolls magically into colorful pinwheels. Our faces would beam with delight to see the pretty pink and yellow swirls. We thought our mom was amazing!
One of Mom’s favorite ice cream flavors was strawberry, so that’ what these ice cream sandwiches are bursting with. Here’s to Mom for all the love she put into her baking for us.
¾ cup butter
½ cup sugar
½ cup powdered sugar
1 tsp. vanilla
2½ cups flour
2 – 3 drops yellow food coloring
2 – 3 drops red food coloring
1 quart strawberry ice cream
Cream butter with sugars thoroughly. Add egg and beat until fluffy. Add vanilla. Add flour a little at a time until well blended.
Divide the dough into 3 even portions. Add 2 – 3 drops of yellow food coloring into one portion. Knead dough gently until there are no streaks. Do the same with the red food coloring. Keep the third portion plain.
Take ¼ cup of each dough. Roll out each piece into a 4-inch by 10-inch rectangle. Stack a plain, pink, and yellow rectangle on top of each other and pat down gently. Cut off the uneven ends. Starting from the long side, roll the dough into a log. Wrap tightly in plastic wrap and continue to make rolls with the rest of the dough. Refrigerate until firm 2 to 3 hours. When firm, slice to ¼-inch thickness. Place on parchment-lined cookie sheet. Bake at 325 degrees for 15 minutes, or until edges begin to brown.
Build sandwiches by placing a scoop ice cream between two cookies. Store in freezer.
Recipe by Gale