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.
CHOCOLATE-COCONUT PINWHEELS
Layers of chocolate and coconut dough rolled in sugar make fancy pinwheel cookies that will impress your family and friends!
Provided by My Food and Family
Categories Dairy
Time 5h30m
Yield 24 servings, 2 cookies each
Number Of Ingredients 9
Steps:
- Combine flour and baking powder. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, mixing well after each addition. Divide dough in half.
- Add coconut to half the dough; mix well. Mix melted chocolate with remaining dough. Wrap separately in plastic wrap. Refrigerate 1 hour.
- Divide each ball of dough in half. Place 1 piece of dough between 2 sheets of parchment paper; roll into 7-inch square. Return to refrigerator. Repeat with remaining dough.
- Stack 1 chocolate square on top of 1 coconut square, removing parchment paper sheets between layers. Repeat with remaining dough squares to form second stack.
- Remove top sheets of parchment paper. Tightly roll up each stack, using bottom sheet of parchment paper to help roll dough. Spread coarse sugar onto additional sheet of parchment paper. Roll each log in sugar until evenly coated. Wrap individually in plastic wrap. Refrigerate 4 hours.
- Heat oven to 375°F. Unwrap dough; cut each log into 24 slices. Place, 2 inches apart, on baking sheet.
- Bake 8 to 10 min. or until edges are golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CHOCOLATE-COCONUT PINWHEELS
These cookies taste as good as they look.
Provided by Laria Tabul
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 16
Number Of Ingredients 14
Steps:
- In a large mixing bowl beat shortening and butter until softened. Add the 3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the vanilla and mix well.
- In a separate bowl combine flour, cocoa, baking powder and salt. Add to the butter mixture and beat until well mixed.
- Divide dough in half and chill 2-3 hours or until easy to handle.
- Preheat oven to 350 degrees F. Grease cookie sheets.
- Mix softened cream cheese, 1/3 cup sugar and 1 tsp vanilla until smooth. Stir in the coconut.
- Roll each half of the dough into a 10-inch square. Cut each square into sixteen 2 1/2-inch squares. Place 1/2 inch apart on an ungreased cookie sheet. Cut 1-inch slits from each corner to center of square. Drop a level tsp of the coconut mixture onto each center.
- Sprinkle chopped nuts in the center and firmly press to seal. Bake for 8-10 minutes or until edges are firm and cookies are slightly puffed. Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 28 g, Cholesterol 27.7 mg, Fat 13.1 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 6.3 g, Sodium 143.7 mg, Sugar 15.5 g
COCONUT CREAM CHEESE PINWHEELS
This recipe was a first-place winner of Martha Stewart Living Television's Cookie of the Week Contest, submitted by Imelda Rodriguez of Palmdale, California. The recipe originated with her Filipina grandmother.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30 cookies
Number Of Ingredients 14
Steps:
- Using a hand-held electric mixer, cream butter and cream cheese until fluffy, about 2 minutes. Add egg, 1 cup flour, sugar, baking powder, and vanilla. Beat on low speed until combined. Gradually add remaining cup flour. Using a wooden spoon, stir until fully combined. Divide dough in half. Shape each half into a disc, wrap in plastic, and refrigerate until firm, 1 to 2 hours.
- Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
- Prepare the filling: Using a hand-held electric mixer, beat cream cheese and sugar until fluffy. With a wooden spoon, stir in coconut and chips. Set aside.
- Remove one disc of dough from refrigerator. Roll on a lightly floured surface into an 8-by-13-inch rectangle about 1/8-inch thick. With a fluted cookie cutter, cut into 15 2 1/2-inch squares. Place on prepared baking sheets, about 1 1/2 inches apart.
- Place 1 teaspoon filling in center of each square. Using a fluted pastry wheel, cut 1-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, and form a pinwheel. Press lightly to seal.
- Whisk together egg and oil. Using a pastry brush, lightly brush tops of pinwheels with egg mixture. Sprinkle with sugar.
- Transfer to oven, and bake until edges are golden and cookies are slightly puffed, 10 to 12 minutes. Transfer baking sheet to a wire rack to cool. Let cool for 5 minutes on baking sheets before transferring cookies to wire rack. Repeat with remaining disc of dough.
CHOCOLATE PINWHEELS
Keep a box of buttery pinwheels in your freezer for that time when you really need them.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h50m
Yield 48
Number Of Ingredients 7
Steps:
- In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.
- Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 400°F. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 75 mg
CHOCOLATE-NUT PINWHEEL COOKIES
As a little girl, I made these with my mother every Christmas. Now I make them every year with my daughters-in-law, daughters and grandchildren!-Sedonie Zeitler, Luxemburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half; add almonds and almond extract to one portion. Add cocoa to remaining portion., Roll out each portion between two sheets of waxed paper into a 16x8-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Place almond layer over chocolate dough. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Refrigerate overnight or until firm. , Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 29mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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