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Zombie Eye Pinwheel Cookies

Zombie Eye Pinwheel Cookies recipe

You won't be staring at this plate of cookies for too long. They'll be gobbled up in no time!

Recipe Ingredients

Method

  1. Preheat oven to 350 degrees F. Grease cookie sheets.
  2. Beat brown sugar and butter in large mixing bowl until light and fluffy.
  3. Add egg and vanilla; beat until creamy.
  4. Stir together flour, baking powder, and salt; gradually add to sugar mixture.
  5. Divide dough in half.
  6. Add cocoa to one-half dough.
  7. Add 1-2 drops of green food coloring to remaining dough.
  8. Roll dough separately on floured waxed paper into 2 rectangles, about 1/4 inch thickness. Top one with the other and press together with a rolling pin. Roll up lengthwise, jelly roll fashion.
  9. Trim edges; wrap and chill.
  10. When firm, cut roll into 1/4-inch slices and bake on prepared cookie sheets 12-15 minutes.
  11. To Make Zombie Eyes: Prepare Royal Icing.
  12. Tint half of the icing with 1-2 drops of black food coloring.
  13. Leave remaining half white.
  14. Spoon small amount of white icing in center of cookie. Allow to dry.
  15. Spoon a small amount of black icing on top of white icing.
  16. Allow to dry.
  17. Use a red food-safe marker to create bloodshot marks.

Yields: 3 dozen cookies

Quick Tips

To keep their round shape, be sure to chill dough thoroughly before slicing it with a sharp knife. Rotate the roll as you slice it.

To spice these pinwheels up, add 2 teaspoons cinnamon and 1/2 teaspoon nutmeg or ground cloves to the flour mixture.

Reprinted with permission from C&H Sugar Company, Inc. - chsugar.com.


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