CHRISTMAS PINWHEEL COOKIES
This recipe was handed down by my 'Baba' (Ukrainian for 'grandmother'). She originally just made a chocolate and plain pinwheel cookie, but I adapted it easily to create a very colorful variety that my kids and husband adore at Christmas time!
Provided by Gitano
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 8h30m
Yield 72
Number Of Ingredients 11
Steps:
- Sift the flour, baking powder, baking soda, and salt together into a bowl. Resift again into another bowl.
- Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts. Place one half in a second bowl. Add red food coloring to the dough in one bowl, and green food coloring to the dough in the other bowl. Use a fork or wooden spoon to blend the food coloring into the dough until evenly blended. Add additional drops of food coloring to make the desired shade.
- Roll out the red dough to 1/4 inch (5mm) thickness. Roll out the green dough to 1/4 inch (5mm) thickness, and place on top of the red dough. Beginning on one edge, roll the doughs to make a log so the two colors spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 8 hours.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
- Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds 1/8 inch (3 mm) thick, and place on prepared baking sheets.
- Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 10.2 g, Cholesterol 14.2 mg, Fat 3.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.2 g, Sodium 70.6 mg, Sugar 4.9 g
PINWHEEL COOKIES
These pretty pinwheel cookies have tempting swirly layers of orange and chocolate. I really mess up my kitchen whenever I bake a batch, but the smiles on the faces of family and friends enjoying them make it all worthwhile. - Paulette Morgan, Moorhead, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 8 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and chill for 4 hours or until firm. , Meanwhile, combine all filling ingredients in a small saucepan. Cook and stir over low heat until smooth; set aside to cool. , On a floured surface, divide dough in half; roll each half into a 12x10-in. rectangle. Spread with filling. Carefully roll up into a tight jelly roll and wrap in waxed paper. Chill overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 100mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
POINSETTIA PINWHEEL COOKIES
Despite the intricate design, these festive pinwheels are simple to create. The cream cheese in the cookie dough adds just the right amount of pliability, so you can cut, fold and shape with ease. We decorated the cookies with white, red and green coarse sanding sugar, sometimes called pearlized sugar, but you can feel free to swap in plain confectioners' sugar. They'll look stunning either way!
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield about 18 cookies
Number Of Ingredients 9
Steps:
- Beat the cream cheese, butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl with a rubber spatula as needed.
- Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten each into a 1/2-inch-thick disk and wrap. Refrigerate until firm, at least 1 hour and up to overnight.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed.
- Cut out 3-inch squares using a sharp paring knife or a 3-inch square cutter (you should be able to get 6 or 7 squares). Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared baking sheets. Re-wrap and refrigerate the dough scraps while you shape the pinwheels.
- Cut a 1 1/2-inch slit in all four corners of each dough square to form 8 points. Fold over every other point and press into the center of the square. Refrigerate while you make the leaves.
- Cut enough leaves out of the scraps using a sharp paring knife or a leaf-shaped cutter, making 2 leaves for each pinwheel. Arrange the leaves on the other prepared baking sheet. Lightly brush with water and sprinkle with green sanding sugar. Set aside in the refrigerator.
- Lightly brush the pinwheels with water and sprinkle half with red sanding sugar and half with white sanding sugar. Brush the end of 2 leaves and tuck underneath a pinwheel on opposite sides. (No need to press the dough; it will meld together as it bakes.)
- Bake, rotating the baking sheet halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Immediately press a chocolate candy in the center of each warm cookie. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Repeat with the remaining disk of dough, and any remaining scraps, to make more cookies.
BASIC CHOCOLATE PINWHEEL COOKIES
This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!-Denise Hufford, Midland, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 153 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 87mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
KATIE'S PINWHEEL COOKIES
Steps:
- With a paddle attachment, beat butter, cream cheese, and egg yolk until smooth. Stir in flour and baking powder. Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside.
- Preheat oven to 350 degrees F.
- On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9-inch rectangle. With sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased cookie sheets. Brush with egg white.
- Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon colored sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center.
- Press one candy coated chocolate in center of each pinwheel.
- Bake until set, about 9 to 12 minutes. Using spatula, immediately remove from cookie sheets.
ICEBOX PINWHEEL COOKIES
Notes about the recipe: To make these even fancier, you can roll the whole roll in coarse sugar before chilling. These keep in the freezer up to three weeks.
Provided by Food Network
Categories dessert
Time 6h26m
Yield 7 dozen
Number Of Ingredients 8
Steps:
- Sift the flour, baking powder, and salt together and set aside.
- In a mixer with a paddle attachment cream the butter well; then add the sugar and continue creaming until light and fluffy. Add the eggs 1 at a time and then the vanilla.
- On the low setting, add the dry ingredients and mix just until combined. Divide the dough in half and return half the dough to the mixer. Add the warm melted chocolate and mix to combine. Shape both pieces of dough into 4 by 4-inch square, and wrap them in plastic wrap and chill for 30 minutes.
- Cut each square into 4 strips then place them on a sheet pan and keep chilled while you roll out the dough. Between pieces of parchment paper, roll out a piece of chocolate dough into a rectangle 6 by 7 inches (have a ruler nearby). Roll a piece of vanilla dough out into a 6 by 6-inch square. Peel off the top pieces of parchment from both doughs and flip the vanilla dough onto the chocolate, allowing 1/2-inch border of chocolate dough around the top and bottom. Press the 2 doughs together lightly with a cake pan or other flat pan. Peel off the top piece of parchment and fold the 1/2-inch of over hanging chocolate dough up and over the vanilla dough. Use the parchment to roll up the dough into a tight pinwheel. Wrap in plastic wrap and chill 4 to 5 hours (roll the dough a couple times the first hour so it doesn't develop a flat side). Repeat with the remaining pieces of dough.
- Preheat the oven to 350 degrees F.
- Butter a sheet pan. Unwrap the roll and cut into 1/4-inch slices. Place them 1 1/2 inches apart on the sheet pan and bake for 9 to 11 minutes.
DATE NUT PINWHEEL COOKIES I
Rolled cookies with a date-filled center.
Provided by Jo-Anne
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 16
Steps:
- Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.
- Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
- Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.
- Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.
- Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.
- Preheat oven to 350 degrees F (180 degrees C).
- With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 36.7 g, Cholesterol 30.8 mg, Fat 8.5 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4 g, Sodium 173 mg, Sugar 21.2 g
PINWHEEL COOKIES III
This is a date filled cookie.
Provided by Debbie Salopek
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 12
Steps:
- Blend together shortening, 1 cup white sugar, and brown sugar. Add eggs, vanilla, flour, salt, and soda. Mix well, and set dough aside.
- To Make Filling: In a saucepan, combine dates, sugar, water and nuts. Cook over medium heat until thick. Cool filling. If necessary, add water until mixture can be spread easily on the dough.
- Divide dough into 4 parts. Roll out each piece on a floured surface to 1/2 inch thick. Spread with cooled, not cold filling. Roll up jelly-roll style. Close ends and place rolls on cookie sheets. Refrigerate until cold.
- Slice chilled rolls, and bake at 400 degrees F (205 degrees C) for 10 minutes.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 49.6 g, Cholesterol 23.3 mg, Fat 12.6 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 2.7 g, Sodium 113.3 mg, Sugar 31.3 g
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