Gingerbread Walnut Pinwheels Recipes

Steps:

• For the gingerbread dough, in a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., For peppermint dough, in a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in peppermint candies. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., On a baking sheet, roll 1 portion of gingerbread dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Roll 1 portion of peppermint dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Remove top sheet of waxed paper; invert over gingerbread dough. Refrigerate 30 minutes. Remove waxed paper. Roll up tightly jelly-roll style, starting with a long side. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap dough and cut crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and set aside.
• Unroll the crescent sheet on a clean cutting board.
• Mix together the mozzarella, butter, Parmesan, pesto and garlic in small bowl or pitcher until mixed well. Reserve two tablespoons of the mixture and set aside. Spoon the remaining garlic-butter mixture over the crescent dough sheet, spreading to the edges. Starting with one of the long sides, roll the dough tightly, as if you were rolling cinnamon roll dough. Pinch closed and place seam-side down.
• Slice the dough into 12 even pieces and transfer them to the lined sheet pan, spacing them evenly. Spoon 1 teaspoon of the remaining garlic butter on top of each roll. Bake until golden, about 12 minutes.
• Let cool for 2 to 3 minutes, then serve.

Steps:

• Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.
• Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
• Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
• Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
• Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.

Steps:

• Cut each roll of dough in half. Wrap and refrigerate one half of each dough for another use Place 17x12-inch sheet of waxed paper on cookie sheet. Cut remaining gingerbread cookie dough in half lengthwise. Arrange halves, side by side, on cookie sheet. Top with second sheet of waxed paper. Roll dough to form 14x9-inch rectangle. Freeze 5 minutes Repeat on work surface with sheets of waxed paper and remaining sugar cookie dough. Freeze 5 minutes. Remove top sheet of waxed paper. Lifting dough with waxed paper, turn sugar cookie rectangle over onto gingerbread rectangle. Gently pat doughs together. Refrigerate 15 minutes Remove waxed paper from top of dough. Using remaining waxed paper, and starting with 1 long side, roll up stacked dough, without rolling paper into roll. Wrap roll of dough securely with waxed paper. Freeze about 45 minutes or until very firm Heat oven to 350°F. Unwrap dough; cut into 4 equal rolls. Work with 1 roll at a time; keep remaining 3 rolls in freezer until ready to slice. Cut each roll into 13 or 14 (1/4-inch) slices. On ungreased cookie sheets, place slices 2 inches apart, reshaping into rounds as necessary. Sprinkle each cookie with sugar Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks

Steps:

• Preheat oven to 350°. Mix sugar and cinnamon. On a lightly floured surface, unroll crust; roll crust into a 12-in. square. Spread preserves over top; sprinkle with dates, walnuts and cinnamon-sugar., Roll up jelly-roll style; pinch seam to seal. Cut crosswise into 12 slices, about 1 in. thick. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 12-14 minutes. Remove from pan to a wire rack to cool.