Candy Corn Sugar Cookie Pinwheels

🧂 Ingredients

• 1 batch Vintage Betty Crocker Rolled Sugar Cookies (see recipe)
• orange and yellow gel food coloring

Instructions

• 1 Divide sugar cookie dough into three equal portions, and place two of those
  portions into small bowls to stir in the food coloring (leave the third portion
  alone to be the 'white' layer). Add about 4-6 drops to start in the orange and
  yellow bowls and stir in the coloring until well combined. Adjust the color
  adding more drops, if needed. Cover each portion in plastic wrap and chill the
  dough.
  
• 2 Heat your oven to 400 degrees F and remove the chilled dough from your
  refrigerator. Roll each of the color layers out, starting with orange and adding
  the yellow layer then the white (uncolored ) layer, stacking them onto each
  other once each layer is rolled out.
  
• 3 Roll the stacked layers up into a log shaped cylinder, then slice the pinwheels
  off in ½ inch portions. Arrange them on the parchment paper lined baking sheet
  about 2 inches apart from each other. Bake at 400 degrees F for 10 minutes or
  until lightly golden on the bottom edges. Remove from heat and allow to cool for
  2-3 minutes on the baking sheet before transferring to wire cooling rack to cool
  completely.
  

Nutrition Info