Pinwheel Or Poinsettia Cookies Food

POINSETTIA PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar. Beat in egg and food coloring. Combine flour and salt; gradually add to the creamed mixture. Stir in red-hots. Divide dough in half; wrap in plastic. Refrigerate for at least 1 hour or until firm., On a lightly floured surface, roll out one portion of dough into a 12x10-in. rectangle. With a sharp knife or pastry wheel, cut dough into 2-in. squares. Place 1 in. apart on lightly greased baking sheets. Cut through dough from each corner of square to within 1/2 in. of center. Fold alternating points of square to center to form a pinwheel; pinch gently at center to seal. Repeat with remaining dough., Bake at 350° for 7-9 minutes or until set. Remove to wire racks to cool completely. Combine the confectioners' sugar and milk. Pipe 1/2 teaspoon frosting in center of each cookie; top with red-hot.

POINSETTIA COOKIES

Steps:

• Cream butter in a large bowl with an electric mixer.
• Add confectioners' sugar; beat well.
• Beat in the egg and extracts.
• Blend in the flour and salt.
• Form the dough into two disks and wrap them in plastic.
• Chill the dough well.
• Remove one disk from the refrigerator.
• Roll dough out on a lightly floured surface to 1/8-inch thickness.
• Cut into 11/2-inch squares, then cut from each corner of the square almost to the center.
• Turn over every other cut point to the center and press gently, forming a pinwheel (or poinsettia).
• Sprinkle the center of each with red sugar.
• Repeat with the second disk of dough.
• Preheat oven to 350°F.
• Place the cookies on greased baking sheets and bake until very lightly golden, about 8 to 10 minutes.

PINWHEEL OR POINSETTIA COOKIES

Steps:

• Sift the flour and baking powder together. In an electric mixer with a paddle attachment, mix the butter, cream cheese and egg yolk on medium speed until smooth. Lower speed and add the flour, mixing until it forms a smooth dough. Remove, wrap with cling film, and refrigerate for 1 hour.
• Preheat the oven to 180C. Line a baking tray with non-stick silicon mat or baking parchment paper.
• On a lightly floured surface, roll the dough out to about 3mm thickness. Cut into 7 or 8cm squares. With a sharp knife, cut the dough diagonally from each corner to within 2cm of the centre of each square. Insert a bamboo stick into the centre from a horizontal position.
• Brush the pastry square with egg white and sprinkle with coloured sugar, avoiding the centre of the square. Bring the four edges of the dough to overlap in the centre to form a pinwheel; press down lightly in the centre to secure.
• Remove the pinwheel carefully with a spatula to the lined baking tray. Brush centre with egg white and press an M&M's candy button into it.
• Bake for 9 to 12 minutes or until golden. Remove from oven and set aside to cool slightly. Dislodge the cookies gently and allow to cool completely.

ICEBOX PINWHEEL COOKIES

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.

POINSETTIA COOKIES

Steps:

• With a paddle attachment beat butter, cream cheese and egg yolk until smooth, reserving the white for later. 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, parchment-lined 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 red 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 M & M in center of each pinwheel.
• Bake for 9 to 12 minutes or until set. Using spatula, immediately remove from cookie sheets.

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.

POINSETTIA COOKIES

Steps:

• With a paddle attachment beat butter, cream cheese and egg yolk until smooth, reserving the white for later. 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, parchment-lined 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 red 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 M & M in center of each pinwheel.
• Bake for 9 to 12 minutes or until set. Using spatula, immediately remove from cookie sheets.

POINSETTIA COOKIES

Steps:

• 1. Cream butter in a large bowl with an electric mixer. Add confectioners' sugar; beat well. Beat in the egg and extracts. Blend in the flour and salt. Form the dough into two disks and wrap them in plastic. Chill the dough well.
• 2. Remove one disk from the refrigerator. Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut into 1 1/2-inch squares, then cut from each corner of the square almost to the center. Turn over every other cut point to the center and press gently, forming a pinwheel (or poinsettia). Sprinkle the center of each with red sugar. Repeat with the second disk of dough.
• 3. Preheat oven to 350°F. Place the cookies on greased baking sheets and bake until very lightly golden, about 8 to 10 minutes.