Pink Cinnamon Pinwheel Cookies (Nun's Puffs)
Cinnamon and sugar rolled up into a flaky French vanilla pastry, drizzled with honey. Extracts are a staple in many baking recipes, but switching up the extract allows a recipe to take on a new flavour! Try using Club House Imitation Caramel or Maple Extract.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Makes: 24 servings
All You Need
- 2 cups (473 mL) all-purpose flour
- 3/4 cup (177 1/2 mL) shortening, - chilled and cubed
- 1/2 tsp (5 mL) salt
- 1/2 tbsp (7 mL) Club House French Vanilla extract
- 1/2 tbsp (7 mL) Club House Red Food Colour
- 7 tbsp (103 1/2 mL) ice water
- 3/4 cup (177 1/2 mL) brown sugar
- 2 tbsp (29 1/2 mL) Club House Ground Cinnamon
- 4 tbsp (60 mL) butter, - softened
- Billy Bee Liquid Honey for drizzling
In a large bowl add flour, salt and shortening. Using a pastry blender, cut in shortening until coarse crumbs form.
Add in the French vanilla extract and the food coloring. Using a fork, begin to mix. Making sure to press the flour mixture into itself.
Add 2 Tbsp. of water at a time until the dough forms and comes together (approx. 7 Tbsp).
With quick hands form into a ball and wrap in plastic wrap shaping into a disc. Refrigerate for 20 minutes.
While the dough is chilling mix together the ground cinnamon and sugar together.
Once the dough is chilled, roll out onto floured surface and cut into a rectangle. You want to dough to be about 1/4" thick.
Brush with softened butter and evenly distribute the sugar onto the pastry. Make sure to leave a space on the top so when you roll it up you can seal the seam.
Wrap back up in plastic wrap and chill an additional 20 minutes.
Preheat oven to 400°F (204°C).
Cut chilled dough into 1/2' thick cookies and place on a lined cookie sheet.
Bake for 20 minutes - remove from sheet and cool on wire rack.
Serve with a drizzle of Billy Bee Liquid Honey.