PEPPERMINT PINWHEELS
Put a spin on your holidays with these bright swirls! This recipe makes rich-tasting cookies with a minty flavor that sometimes surprises people. -Marcia Hostetter, Canton, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light and fluffy; beat in egg yolk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; mix extract and food coloring into one portion., Between waxed paper, roll each portion of dough into a 16x10-in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle; roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate overnight or until firm., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 12-14 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.
Nutrition Facts :
PEPPERMINT PINWHEELS
Steps:
- Sift together the flour, salt and baking powder and set aside.
- Cream butter and sugar together in another large bowl. Add egg and beat until incorporated. Add the vanilla and peppermint extract. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add food coloring, beating until fully combined. In waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring. Refrigerate for 2 hours.
- Tear out 1 sheet of waxed or parchment paper. Sprinkle the surface of the paper with powdered sugar to prevent sticking. Very carefully, slide the red dough on top of the white dough. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. Place the dough back in the refrigerator and let chill for 2 hours.
- Preheat oven to 375 degrees F.
- Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Place lollipop stick about 1-inch through the flat side of the dough. Bake for 8 to 10 minutes. Remove from oven and let cool on a wire rack.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- Special equipment: 24 lollipop sticks .
CHOCOLATE PEPPERMINT PINWHEEL COOKIES
Steps:
- Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
PEPPERMINT PINWHEELS
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield about 36 cookies
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and peppermint extracts and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until well combined.
- Divide the dough into 3 pieces. Return 1 piece to the bowl; beat in the red food coloring with the mixer until the color is fully incorporated. Beat the green food coloring into another piece of dough. Leave the last piece of dough plain. Place each piece of dough on a separate sheet of plastic wrap and pat into a 4-inch square. Wrap and refrigerate until firm, at least 1 hour.
- Lightly flour 1 piece of dough; roll out between 2 sheets of parchment paper into a 9-by-12-inch rectangle. Repeat with the remaining dough. Refrigerate the dough rectangles until firm, about 30 minutes.
- Carefully remove the top piece of parchment from each piece of dough. Flip the plain dough on top of the red dough; remove the parchment. Flip the green dough on top of the plain dough; remove the parchment. Cut the stack in half crosswise. Roll up each half lengthwise into a tight log, using the parchment to help you. Transfer to a baking sheet, cover loosely with plastic wrap and refrigerate until firm, at least 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Trim the ends of each log; slice into 1/4-inch-thick rounds and divide between the prepared baking sheets. Sprinkle with coarse sugar. (If the dough is too soft to slice, refrigerate until firm, 15 to 30 minutes.) Bake, switching the pans halfway through, until the cookies are just firm, 12 to 15 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
CHOCOLATE PEPPERMINT PINWHEEL COOKIES
Steps:
- Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.
- Preheat oven to 375 degrees.
- Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.
- Yield: approximately 3 dozen, 2 1/2-inch cookies
- Prep Time: 15 minutes
- Cook Time: 7 to 9 minutes
- Inactive Prep Time: 2 hours
CHOCOLATE PEPPERMINT PINWHEEL COOKIES
I recently found this recipe on my computer and sadly did not keep the source of this delectable treat. Decided to add them to my trays this year. The cookies are quite large so you can always roll them out a bit more to increase your yield.
Provided by justcallmetoni
Categories Dessert
Time 47m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 14
Steps:
- Sift together flour, baking powder, and salt. Set aside.
- Place butter and sugar in large bowl of electric stand mixer and beat until light and fluffy. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. The dough will be very stiff and crumbly at this point alost like a shortbread. Don't worry, you are adding liquid in the next steps.
- Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. (If you like you can add a drop or two of red food coloring to make the dough a pppermint pink.) Cover both with plastic and chill for approximately 5-10 minutes.
- Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours or more. (I let my logs cool for 6 hours and they were very easy to slice.).
- Preheat oven to 375 degrees.
- Remove dough from the refrigerator and cut into 1/4-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
Nutrition Facts : Calories 120.8, Fat 6.7, SaturatedFat 4.1, Cholesterol 23.4, Sodium 27.6, Carbohydrate 14.3, Fiber 0.7, Sugar 5.6, Protein 1.7
PEPPERMINT PINWHEEL COOKIES
This recipe is from Southern Living...December 2009. Leave time to freeze the dough before cooking the cookies. The picture in the magazine shows them wrapped in cellophane with ribbons on either side of the cookie so they look like big starlight peppermint candies. Cute idea for packaging for gift giving...
Provided by Little Suzy Homemak
Categories Dessert
Time 1h35m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 13
Steps:
- Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating unil light and fluffy. Add egg and vanilla, beating until blended, scaping bowl as needed.
- Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.
- Divide dough into 2 equal portions. Roll 1 portion of dough into a 12x8 inch rectangle on a piece of lightly floured plastic wrap.
- Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in step 3. Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 12x4 inch rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.
- Preheat oven to 350 degrees. Cut ends off each dough log, and discard. Cut dough into 1/4 inch thick pieces, and place on parchment paper lined baking sheets.
- Bake at 350 degrees for 6-7 minutes or until puffed and set; cool cookies on baking sheets for 5 minutes. Remove to wire racks and cool completely (about 30 minutes).
- Make the frosting: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and gradually add milk and peppermint extract, beating until smooth.
- To assemble: Place Peppermint Frosting in a heavy-duty zip-top plastic freezer bag. Snip 1 corner of bag to make a small holw. Pipe about 2 teaspoons frosting onto half of cookies; top with remaining cookies, gently pressing to form a sandwich.
Nutrition Facts : Calories 85.7, Fat 3.7, SaturatedFat 2.3, Cholesterol 14, Sodium 52.7, Carbohydrate 12.7, Fiber 0.1, Sugar 9.1, Protein 0.8
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- Place the butter and sugar in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until fluffy and lightened in color, about 3 minutes.
- Stop the mixer and scrape down the sides of the bowl with a spatula. Add the egg, peppermint extract, and vanilla extract and return the mixer to medium speed. Beat until well-combined, about 1 minute more.
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