Disney Frozen Movie Pinwheel Cookies Recipes

DISNEY FROZEN MOVIE PINWHEEL COOKIES

Steps:

• Cream sugar and butter until fluffy, about 5 minutes.
• When sugar and butter are mixed well and fluffy, add egg and vanilla.
• Next mix the dry ingredients together in separate bowl.
• Once dry ingredients are mixed add them to the wet ingredients and mix well.
• Separate the dough in half and color one part blue with blue food coloring.
• Put the freshly made non dyed dough between two sheets of parchment paper and roll 11 x 9 inches and 1/4 inch thick. Once the first section of sugar cookie dough is rolled out, Repeat with the blue colored sugar cookie dough.
• Put the rolled dough including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer.
• Once the dough is chilled, remove from the fridge and Take the top layer of parchment paper off both doughs and lightly wet the tops with water.
• Sandwich the two colors together with the parchment paper on the outside of the dough so that the dough is touching each other. Using a paring knife trim the edges of the dough to make straight edges and make each piece of dough the same exact size.
• Remove the top layer of parchment paper, leaving the parchment paper that is on the bottom color still there and and start rolling up and use the bottom layer of paper to pull it tight. If the dough tears you can just pinch it together.
• Poor the sprinkles onto a large platter and roll the log onto the sprinkles and press them in.
• Place the dough into the fridge for 15 minutes or longer.
• Once the dough is chilled, remove from the fridge and slice the dough into 1/4 inch slices and place on parchment lined baking sheets.
• Bake at 325° F for 10 -15 minutes. As soon as the cookies come out of the oven place a snowflake in the middle of the cookie.

POINSETTIA PINWHEEL COOKIES

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.