Citrus Pinwheels


  • 1 ⅓ cups flour
  • 1 egg yolk
  • 1 tsp baking powder
  • 1 tsp vanilla
  • ½ butter, softened
  • ½ cup sugar
  • ½ tsp orange extract
  • ¼ tsp lemon extract
  • ⅛ tsp salt
  • 3 drops red food coloring
  • 3 drops yellow food coloring


Combine the flour, baking powder, and salt in a medium bowl.. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy. Add the vanilla and egg yolk, beating until just blended. Mix in the dry ingredients to form a smooth dough. Dust two sheets of parchment paper with powdered sugar. Divide the dough in four and place each on a pieced of paper. Roll out one dough portion to a 112 x 6 inch rectangle. Knead the lemon extract and yellow food coloring into the second dough portion until well blended. Roll out the dough to the same-sized rectangle as the plain dough. Invert the lemon dough and place on top of the plain dough, peeling off the paper. Roll the dough up tightly from the long side and refrigerate for at least 30 minutes. Repeat with remaining two dough portions, substituting the orange extract and red food coloring for the lemon extract and yellow food coloring. Preheat the oven to 350 F. Set out two cookie sheets. Slice the dough¼ inch thick and place 1 inch apart onto the cookie sheets. Bake for 12-15 minutes, or until lightly browned, rotating the sheets halfway through for even baking. Let cool on the baking sheet for a few minutes. Transfer to a rack and let cool completely.