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Twelve Days of Christmas Cookies: Pinwheel Cookies

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DAY 1: Welcome to the 6th Annual Twelve Days of Christmas Cookies! First up is a fun Christmas Pinwheel Cookie.

This is a fun way to use a simple sugar cookie dough to make multi-colored swirled cookies. Roll dough rectangles together to form a log and then slice and bake. This dough is great for making ahead and freezing, then baking later.

The recipe comes from Just a Taste, who made them in red, white and blue for the 4th of July.

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For more Christmas cookie ideas, visit our past cookie events:
First Annual Twelve Days of Christmas Cookies
Second Annual Twelve Days of Christmas Cookies
Third Annual Twelve Days of Christmas Cookies
Fourth Annual Twelve Days of Christmas Cookies
Fifth Annual Twelve Days of Christmas Cookies

RECIPE:

Christmas Pinwheel Cookies

Christmas Pinwheel Cookies 1

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/3 cups sugar
2 large eggs
1 tsp vanilla extract
1 tsp almond extract (or use additional vanilla extract)
Red food coloring
Green food coloring
Christmas sprinkles

In a medium bowl, sift together the flour, baking powder and salt; set aside.

Using a mixer, beat the butter and sugar until light and fluffy. Mix in the eggs  and the vanilla and almond extracts. Add the flour mixture and beat just until combined.

Remove the dough and separate it into three equal pieces (use a kitchen scale to weigh dough, if possible). Leave one section white. Beat (or knead with hands) red food coloring into one section and green food coloring into the third section. Wrap each section in plastic wrap and refrigerate for one hour.

Remove the dough from the refrigerator and divide each color in half (you will be forming 2 dough logs). Place one of the sections of dough on a piece of waxed paper. Pat into a rough rectangle. Place a piece of plastic wrap over dough and use your fingers or a rolling pin to form a rectangle about 9” x 6” and about 1/8” thick. Repeat with remaining dough sections.

Stack the dough into two rectangles (remove plastic wrap and waxed paper): red, then white, then green. Use a rolling pin to lightly press the dough rectangles together. Starting at the longer edge of the rectangle, roll the dough into a tight log. Place the Christmas sprinkles on a large platter or rimmed baking sheet and roll the dough logs in the sprinkles, lightly pressing them into the sides of the dough.

Wrap the 2 dough logs in plastic wrap and refrigerate for at least one hour before baking.

To bake: Preheat oven to 350°F. Line baking sheets with parchment paper or a silicone mat. Remove dough from refrigerator. Use a sharp knife to slice logs into 1/4” rounds. Place 2 inches apart on baking sheet. Bake for 9-11 minutes. Cool on a wire rack.

Makes about 4 dozen cookies

NOTE: Dough logs can also be frozen. Thaw in fridge overnight before cutting and baking.

(Adapted from Just a Taste)

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Twelve Days of Christmas Cookies: Cranberry Orange Pinwheels

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DAY 11: Cranberry Orange Pinwheels

Traditional flavors of Christmas, all swirled into a bite-sized cookie. Buttery orange dough swirled with chopped fresh cranberries and pecans. A delicious cookie for the grown-up cookie plate.

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RECIPE:

Cranberry Orange Pinwheels

  • Servings: 60 cookies
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1 cup butter, softened
1 1/2 cups granulated sugar
1/2 tsp baking powder
1/2 tsp salt
2 eggs
2 tsp grated orange peel
3 cups all-purpose flour
1 cup cranberries
1 cup pecans
1/4 cup packed brown sugar

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and orange peel until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.

For filling, in a food processor combine cranberries, pecans, and brown sugar. Cover and blend or process until cranberries and nuts are finely chopped; set filling aside.

Roll half of the dough between pieces of waxed paper (or plastic wrap) into a 10-inch square. Spread half of the filling over dough square to within 1/2 inch of edges; roll up dough. Moisten edges; pinch to seal. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.

Cut rolls into 1/4-inch slices . Place slices 2 inches apart on an ungreased cookie sheet. Bake in a 375°F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 3 minutes. Transfer to a wire rack and let cool.

Makes about 60 cookies

 

Recipe from Better Homes & Gardens

 

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