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
HOLIDAY PINWHEEL COOKIES
Little helpers will have a blast helping to create these adorable pinwheels. They're an absolute cinch to make! -Karen Moore, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 4
Steps:
- Let cookie dough stand at room temperature for 5-10 minutes to soften. On a floured surface, knead cookie dough and enough flour to make dough easy to handle., Divide dough in half. Roll one portion on a sheet of waxed paper into a 12x7-in. rectangle. Sprinkle with red sugar. Using waxed paper, roll up tightly jelly-roll style, starting with a short side, removing paper as you roll. Wrap in plastic. Repeat with remaining dough and green sugar. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts :
HOLIDAY PINWHEEL COOKIES
Holiday Pinwheel Cookies are so fun on a cookie tray! Made by rolling with two colors of dough together. Freeze the log of dough for up to a month for slice-and-bake cookies.
Provided by Irvin Lin
Categories Dessert Baking Cookie Freezer-friendly
Time 4h40m
Yield 48
Number Of Ingredients 9
Steps:
- Add the egg: Scrape down the side of the bowl and add the egg. Mix until incorporated.
- Refrigerate the dough: for at least 30 minutes, or up to a day, to let the dough firm.
- Roll out the dough: Remove one piece of dough, unwrap it, and place on a piece of wax paper or parchment paper. Place another piece of wax paper or parchment paper on top, and roll the dough into a 6 x 12 rectangle. If the dough is too hard to roll out, let it soften for a few minutes until it's easier to roll. As you roll the dough, occasionally flip it over. If the parchment paper has become wrinkled, unpeel it from the dough and reapply (so you don't get wrinkles in your dough). When done, transfer the rolled-out dough to a baking sheet, still sandwiched between sheets of paper. Repeat with the remaining 3 pieces of dough, stacking the sheets of dough on top of each other on the baking sheet.
- Once all four pieces of dough are rolled out, place the cookie sheet with the dough in the freezer for 15 minutes: The dough should be firm, but not frozen through.
- Repeat with remaining dough: Repeat this sandwiching and rolling process, but this time put the raspberry layer on the bottom so that when you roll the dough, the raspberry dough is on the outside.
- Chill the logs of dough: Wrap each log of dough tightly in the parchment paper or plastic wrap. Chill in the fridge for 2 hours or overnight. (Or freeze for up to a month.)
- Heat the oven to 350ºF: and line a baking sheet with a piece of parchment paper or silicon baking mat.
- Bake for 10 to 12 minutes: or until the cookies start to brown ever so slightly on the edges. Transfer baked cookies to a wire rack to cool. Repeat with slicing and baking the remaining dough. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 88 kcal, Carbohydrate 12 g, Cholesterol 14 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 29 mg, Sugar 5 g, Fat 4 g, ServingSize About 4 dozen cookies, UnsaturatedFat 0 g
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
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- Step 1In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer (or in the bowl of a stand mixer, fitted with a paddle attachment), beat butter and sugar together.
- Step 2Divide dough in half, keeping one half in mixing bowl. Add red food coloring and mix until desired color is reached. Shape each dough into a square that is roughly ½” thick.
- Step 3Place red dough between two sheets of parchment paper and roll into a rectangle that’s about 1/4" thick. Repeat with white dough. Take top sheet of parchment paper off of each dough.
- Step 4Remove top parchment paper and trim sides to match up evenly. Starting on a long side, use the bottom parchment paper to help roll dough tightly in to a log.
- Step 5Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Place sprinkles on a medium plate. Using a sharp knife, slice cookies 1/2” thick and roll edges in sprinkles.
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