WHITE CHOCOLATE & GINGER PINWHEELS
I love this Betty Crocker Gingerbread Cookie Mix. My husband who isn't a big fan of gingerbread even loves the mild ginger flavor! After making these pinwheels one year for Christmas using the Gingerbread Cookie Mix and a roll of Sugar Cookie Dough, I decided to make my own dough for the Sugar Cookie & my husband really liked them.
Provided by Cecelia Huddleston @Cecelia26
Categories Cookies
Number Of Ingredients 12
Steps:
- In medium bowl, combine Gingerbread Cookie Mix, half & half, egg and butter. Mix until ingredients are well blended and soft dough forms. Chill dough for 1 hour.
- In microwave safe bowl, melt chips with shortening, stirring at 15 second intervals until mixture is melted. Add butter, vanilla extract and half & half. Beat in flour. Chill dough for 1 hour.
- On a cookie sheet, between 2 sheets of waxed paper, roll out the white chocolate dough to form a 15x10-inch rectangle. Freeze for 5 minutes. Repeat this process with the gingerbread dough.
- Remove the top sheet of waxed paper from both rolls. Turn the gingerbread cookie dough onto the white chocolate dough; pat together. Refrigerate 20 minutes. Using the bottom sheet of waxed paper, start rolling dough on one long side. Wrap the roll with waxed paper. Freeze until firm about 1 hour.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Unwrap the dough and cut into 2 rolls. Bake one roll at a time and keep remaining roll in freezer until ready to bake. Cut each roll into 1/4-inch slices. Place cookie slices 2" apart; sprinkle with coarse sugar. Bake 10-12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheets. Remove to wire rack to cool completely.
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 GINGERSNAPS
When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE PEPPERMINT PINWHEEL COOKIES
Steps:
- Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
GINGERBREAD PEPPERMINT PINWHEELS
Two holiday flavors—gingerbread and peppermint—come together in these impressive pinwheel cookies. I created the recipe especially for my husband, who loves the combination. —Joanna Quelch, Burlington, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 6 dozen.
Number Of Ingredients 20
Steps:
- For the gingerbread dough, in a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., For peppermint dough, in a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in peppermint candies. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., On a baking sheet, roll 1 portion of gingerbread dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Roll 1 portion of peppermint dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Remove top sheet of waxed paper; invert over gingerbread dough. Refrigerate 30 minutes. Remove waxed paper. Roll up tightly jelly-roll style, starting with a long side. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap dough and cut crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 31mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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