The NBA playoffs officially started on Saturday and I’m here with another recipe to cheer on and celebrate my beloved Portland TrailBlazers.
My friend Brooke works for the team as the sideline reporter and last year I made her and the rest of the broadcasting team Blazers macarons to celebrate the end of the season. I met up with her a few weeks ago and we decided to come up with something different for this year’s playoffs.
Although, if I’m honest, I don’t think anything will beat those macarons. Does anything ever beat macarons?
So this year I came up with two different Blazers-themed recipes and one of them was for these pinwheel cookies. The Blazers logo is a pinwheel and the team colours are black and red (and white), so these cookies make total sense.
A black and red pinwheel for the Blazers?
Yes.
We narrowly lost game 1 on Saturday at home to the New Orleans Pelicans and I’m hoping tonight’s game goes better for us. Coming from 19 down is great, but it doesn’t mean much if you don’t win and I’d prefer if we didn’t get in that kind of a hole again.
Playing well for all four quarters is a good idea.
These are my basic sugar cookies. I divided the dough in half, dyed one red and the other black. Put them in the fridge for a bit, then rolled them out to similar sizes and placed one on top of the other. Rolled up, refrigerated again, the sliced and baked. I think these cookies looked better with the black on the outside, but you can roll them with either colour on the outside.
Technically, the red should be on the outside in true Blazers tradition, but I got cleaner lines with the black outside. I figure as long as red and black are included, it counts, right?
GO BLAZERS!
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- Red food colouring
- Black food colouring
Instructions
- In a large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla extract. Stir in flour, baking powder and salt.
- Divide dough in half. Using a mixer or your hands, dye one half red and the other half black. Individually wrap each portion of dough in plastic and refrigerate for one hour.
- Roll out each portion of dough onto wax paper, making the sizes as similar as possible. Once rolled out, place on top of each other.. Trim any excess edges and roll into a log shape. Wrap in wax paper and refrigerate for one hour.
- Preheat oven to 400°F.
- Remove dough from the fridge and slice 1/4-1/2" thick. Place on baking sheets and bake for 6-9 minutes. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
