CHERRY CRANBERRY PINWHEELS
"With the combination of cranberries, cherries, orange zest and cinnamon, these festive cookies are as fragrant as they are flavorful," promises Deb Perry from Bluffton, Indiana.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4-1/2 dozen.
Number Of Ingredients 16
Steps:
- For filling, combine the first 4 ingredients in a small saucepan. Cook and stir over medium heat for 8 minutes or until liquid is absorbed and cranberries are softened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Transfer to a bowl; cover and refrigerate until chilled., For dough, in a large bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in the egg whites, oil, milk, vanilla and orange zest. Combine the flour, baking powder, cinnamon and baking soda; gradually add to sugar mixture and mix well. , Divide dough in half. On a floured surface, roll 1 portion of dough into a 14x9-in. rectangle. Spread with half of the filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in waxed paper; refrigerate for at least 4 hours., Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool.
Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 21mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CHERRY PISTACHIO PINWHEEL COOKIES
Jeff Mauro rolls cherries and pistachios into his dough before covering the cookie logs with sprinkles. Slice and bake the pinwheels after a night in the fridge.
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 5h30m
Yield 60 to 72 cookies
Number Of Ingredients 10
Steps:
- Put the cherries, pistachios and brown sugar in a food processor and pulse until a fine crumb forms (take care not to over process or the filling will clump together). Set aside.
- Put the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high until light and fluffy, about 2 minutes. Add the eggs, baking powder and salt and beat for another minute. Lower the speed to medium and add the flour, 1/2 cup at a time; beat until smooth. Cover and place in the fridge to chill, about 1 hour.
- Divide dough the in half and flatten each into squares. Put one portion of dough in between two 12-by-12-inch sheets of parchment paper dusted with flour. Roll out into a 1/8-inch-thick square. Remove the top parchment sheet and sprinkle half of the cherry-pistachio filling evenly across the dough. Pat into an even layer. Tightly roll into one large log (using the parchment to help you). Trim the ends and then roll the exterior in a mixture of sprinkles to coat. Repeat with the remaining dough, filling and sprinkles. Tightly cover in fresh parchment and refrigerate overnight (preferred) or at least 4 hours, until the dough is firm.
- Preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone baking mat.
- Remove and uncover the dough logs and slice with a very sharp knife into 1/4-inch-thick pinwheels. Arrange about 1 inch apart on the prepared baking sheets. Bake until slightly golden, 8 to 10 minutes. Let the cookies cool on a wire rack. Store for up to 3 days in an airtight container, or freeze cookies for future use, up to 2 weeks.
- Enjoy!
PINWHEELS 3 WAYS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
- For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
- For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
- For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
- Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.
POPPY SEED CHERRY RAISIN PINWHEELS
When I tried to make a recipe for cherry poppy seed pinwheels I messed it up by incorporating the cherries (which were supposed to go into the filling) into the dough. But it didnt do the pastry and harm and born were these tasty bites. I think they taste great and also are a great twist on your traditional cinnamon raisin pinwheels. I hope you like them as well!
Provided by Lalaloula
Categories Dessert
Time 45m
Yield 12 pinwheels
Number Of Ingredients 14
Steps:
- For the dough mix flour and baking powder and combine with the remaining ingredients to form a smooth dough.
- On a lightly floured surface roll out the dough into a rectangle.
- For the filling combine all the ingredients reserving 1 tbs of sugar.
- Spread dough with filling and sprinkle with remaining 1 tbs of sugar.
- Roll up dough like a jelly roll starting at the long side. Cut into 12 slices.
- Place on a paper-lined baking sheet and flatten slightly.
- Bake in the preheated oven at 180°C/350°F for 20-30 minutes.
Nutrition Facts : Calories 220.4, Fat 10.6, SaturatedFat 2.9, Cholesterol 23.3, Sodium 107.8, Carbohydrate 28.8, Fiber 1.7, Sugar 9.7, Protein 3.8
CHERRY ALMOND PINWHEELS
Make and share this Cherry Almond Pinwheels recipe from Food.com.
Provided by Nurse_Corie
Categories Dessert
Time 5h
Yield 65 cookies, 1 serving(s)
Number Of Ingredients 9
Steps:
- Beat butter 30 seconds.
- beat in sugar, baking powder and 1/4 t. salt.
- beat in vanilla, egg and flour.
- divide in half. tint half red. knead in almonds in other half. cover and chill portions separetly for one hour.
- divide each portion in half.
- on lightly floured counter roll a red portion 12x8. on a wax paper roll a 12x8 almond portion. Flip almond portion onto red portion.
- roll up starting at long end.
- repeat with remaining portions.
- chill for 1-2 hours or until firm.
- preheat oven to 375.
- cut chilled dough into 1/4 inch slices.
- place 2 inches apart on greased cookie sheet.
- place cherry piece in center of cookie.
- bake 8-10 minutes.
- transfer to wire rack.
Nutrition Facts : Calories 3128.7, Fat 157.5, SaturatedFat 90.3, Cholesterol 577.5, Sodium 1237.8, Carbohydrate 397, Fiber 9.6, Sugar 202.7, Protein 38.6
CHOCOLATE-CHERRY PINWHEELS
A Betty Crocker recipe so you know its wonderful. A favorite chocolate and cherry combo rolled to sweet satisfaction. So delicious, who can resist--and why would you want to?
Provided by bkellum
Categories Dessert
Time 2h8m
Yield 54 cookies, 1 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, beat butter, sugar and eggs with electric mixer on medium speed until smooth. Beat in flour, baking powder and salt until well blended. Place half of dough in another medium bowl.
- Beat almond extract, cherries and food color into half of dough. Divide cherry dough in half. Wrap each half of cherry dough in plastic wrap; refrigerate about 45 minutes or until firm.
- Beat vanilla, milk and cocoa into remaining plain dough. Divide chocolate dough in half. Wrap each half of chocolate dough in plastic wrap; refrigerate about 45 minutes or until firm.
- Place one part of chocolate dough between 2 sheets of waxed paper; roll into 10x7-inch rectangle. Repeat with one part of cherry dough. Refrigerate both about 30 minutes or until firm. Peel top sheets of waxed paper from both doughs. Turn cherry dough upside down onto chocolate dough; roll up doughs together, starting at long side, into a log. Wrap in plastic wrap; refrigerate 2 hours. Repeat with remaining parts of dough. Heat oven to 350°F Cut rolls of dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.
- Bake 8 to 11 minutes or surface appears dull. Remove from cookie sheet to wire rack.
Nutrition Facts : Calories 3594.1, Fat 154.8, SaturatedFat 93.2, Cholesterol 740.2, Sodium 2905.8, Carbohydrate 502.5, Fiber 17.3, Sugar 202.8, Protein 57.5
CRANBERRY CHERRY PINWHEEL CHRISTMAS COOKIES
This makes a pretty and popular Christmas cookie. The filling came from a recipe in a newspaper at least 16 years ago, but to get the cookie I dreamed of, I tried the dough from many pinwheel cookie recipes before finally settling on this one about five years ago. Keep chilling the dough if it gets too soft while working with it.**A reviewer had trouble getting the pinwheel effect, so I have altered this recipe and ingredients to make the dough rectangle a little bigger. Also, I always bake my cookies on a Silpat so sticking is never an issue. I find I get more consistent browning and fewer overdone edges when using a Silpat, too.
Provided by KK7707
Categories Dessert
Time 4h
Yield 4-5 dozen, 30 serving(s)
Number Of Ingredients 12
Steps:
- Make filling: Combine cranberries, cherry preserves and cinnamon with water in a medium saucepan. Simmer, stirring frequently, for 5-8 minutes, or until mixture softens and most of the liquid is absorbed. If it seems too dry, stir in 1 tablespoon water. Transfer to a food processor and process until smooth. Refrigerate until cool. (Filling may be stored up to 48 hours. Bring to room temperature and stir well before using.).
- Make dough:.
- Beat together butter and sugar with an electric mixer until light and fluffy, then beat in eggs, orange zest and vanilla. Sift flour, baking powder and salt into egg mixture and beat until combined well. Chill one hour.
- Assemble rolls:.
- Divide dough in half and roll out each piece between sheets of wax paper into a roughly 8 x 12 inch rectangle. Remove top sheet of wax paper (if it sticks too much, refrigerate dough for a few minutes to firm it up).
- Divide filling between rectangles, spreading it very thin in an even layer (you may have a little excess filling). Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using the wax paper as an aid, to form a 12 inch long log. Wrap rolls in wax paper and smooth out the logs by running your hands over them to make them as evenly sized as possible. Be gentle but firm. Wrap in foil and chill until firm, about 2 hours.
- Preheat oven to 350°F.
- Working with one roll at a time, keeping remaining roll chilled, cut rolls crosswise into 1/8 - 1/4 inch slices. Arrange slices 1 inch apart on ungreased cookie sheets, shaping the slices into neater rounds if necessary. Bake in the middle of the oven until pale golden and set, 8-12 minutes. Let stand on cookie sheet for about a minute to set. Transfer warm cookies to racks to cool.
- Passive cooking time includes chilling and baking the entire batch.
CHOCOLATE-CHERRY PINWHEELS
Homemade holiday cookies! Who can resist--and why would you want to? Try a favorite chocolate and cherry combo rolled to sweet satisfaction.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 54
Number Of Ingredients 12
Steps:
- In large bowl, beat butter, sugar and eggs with electric mixer on medium speed until smooth. Beat in flour, baking powder and salt until well blended. Place half of dough in another medium bowl.
- Beat almond extract, cherries and food color into half of dough. Divide cherry dough in half. Wrap each half of cherry dough in plastic wrap; refrigerate about 45 minutes or until firm.
- Beat vanilla, milk and cocoa into remaining plain dough. Divide chocolate dough in half. Wrap each half of chocolate dough in plastic wrap; refrigerate about 45 minutes or until firm.
- Place one part of chocolate dough between 2 sheets of waxed paper; roll into 10x7-inch rectangle. Repeat with one part of cherry dough. Refrigerate both about 30 minutes or until firm. Peel top sheets of waxed paper from both doughs. Turn cherry dough upside down onto chocolate dough; roll up doughs together, starting at long side, into a log. Wrap in plastic wrap; refrigerate 2 hours. Repeat with remaining parts of dough.
- Heat oven to 350°F. Cut rolls of dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.
- Bake 8 to 11 minutes or surface appears dull. Remove from cookie sheet to wire rack.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 4 g, TransFat 0 g
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ORANGE-CHERRY-ALMOND PINWHEELS RECIPE - PILLSBURY.COM
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5/5 (18)Category BreakfastServings 8Total Time 1 hr 5 mins
- In small bowl, beat butter, almond paste and egg with electric hand mixer until mixture is smooth. Beat in nutmeg and flour.
- On work surface, unroll dough sheet; press into 14x8-inch rectangle. Spread butter mixture over dough, leaving 1/2 inch of 1 short end uncovered. Sprinkle cherries, baking chips, 2 teaspoons of the orange peel and 1/4 cup almonds over butter mixture to edges of dough; press in lightly.
- Starting at short end covered with butter mixture, roll up dough. Pinch and press uncovered end into roll to seal. Reshape roll with hands. Wrap roll in waxed paper; refrigerate 30 minutes.
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