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.
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.
NUTELLA PINWHEEL COOKIES
I have seen this recipe on quite a few different blogs and have yet to try it myself. But it looks scrumptious and who doesn't love nutella?
Provided by Roxanne J.R.
Categories Nuts
Time 30m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- Mix the butter and sugar together until creamy.
- Mix in egg yolk and vanilla until well combined.
- Stir in the sifted flour.
- Refrigerate dough for 15 minutes to help firm it up for rolling later.
- Remove dough from refrigerator and roll into a rectangle about 1/4 inch thick.
- Spread Nutella on top of dough, leaving one finger width around all the edges.
- Sprinkle with toasted hazlenuts.
- Roll dough into a log and return to refrigerator for 15 minutes.
- Preheat oven to 350 degrees.
- Cut slices from dough and place on an ungreased baking sheet.
- Bake for 10 minutes.
- Note: If you've cut thicker rounds, you will need to bake them longer.
- Watch for the edges to begin to color and remove from oven.
- Cool one minute on pan and transfer to cooling rack.
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
PEANUT BUTTER PINWHEEL COOKIES
The original of this recipe is from Taste of Home Best Holiday Recipes, 2008, but has been tweaked slightly! Preparation time includes time needed for dough to chill in the refrigerator and cooking time is only an estimate, depending on how many sheets of cookies are baked at the same time!
Provided by Sydney Mike
Categories Dessert
Time 1h10m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- In mixing bowl, cream shortening, peanut butter and sugar.
- Beat in egg and milk.
- In another bowl whisk together flour, baking soda and salt; gradually add to creamed mixture.
- Roll out cookie dough between waxed paper into a 12-inch by 10-inch rectangle.
- Melt chocolate chips; cool slightly.
- When cooled slightly, spread over dough to within 1/2 inch of edges.
- Roll up tightly, jelly-roll style, starting with a long side.
- Wrap in plastic wrap and refrigerate 20 to 30 minutes or until easy to handle.
- Preheat oven to 375 degrees Fahrenheit and grease cookie sheets.
- Unwrap dough and cut into 1/2-inch slices.
- Place slices 1 inch apart on prepared cookie sheets.
- Bake for 10 to 12 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
Nutrition Facts : Calories 162.8, Fat 9.4, SaturatedFat 3, Cholesterol 7.9, Sodium 105.3, Carbohydrate 19, Fiber 1, Sugar 12.6, Protein 2.6
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