Candy Cane Pinwheels Recipes

CANDY CANE PINWHEEL COOKIES

Steps:

• Beat butter and sugar in a small bowl with an electric mixer until pale and creamy.
• Add egg, beat until just combined.
• Add sifted flour; stir to combine.
• Turn out onto a lightly floured surface and gently knead until smooth.
• Divide dough in half. Tint one-half red.
• Shape dough halves into separate discs; wrap in plastic wrap. Refrigerate for 15 minutes.
• Preheat oven to 350 F line a baking sheet with parchment paper.
• Roll each dough half between sheets of parchment paper into an 8-inch x 12-inch rectangle; remove the top sheet of parchment paper.
• With one long side of the dough facing you, place the red dough on top of the plain dough, leaving a 1/2-inch border on the long side closest to you; starting at this end, and using paper as a guide, roll dough to form a log.
• Wrap with plastic wrap; refrigerate for 30 minutes or until firm.Using a small sharp knife, cut the log into 1/2-inch thick slices; place on a baking sheet.
• Bake for 10 minutes or until lightly golden and a pinwheel can be pushed gently without breaking. Cool pinwheels on baking sheets.
• Mix sifted powdered sugar and water in a small bowl to form a smooth paste.
• Place the crushed candy canes on a small plate or bowl.
• Dip edge of cookie into icing, coating around the entire cookie.
• Then roll edge in candy canes.
• Repeat with remaining cookies.
• Allow cookies to set.
• Store in airtight container.

CANDY CANE PINWHEELS

Steps:

• whisk flour, baking powder, and salt in bowl.
• With electric mixer on medium-high speed, beat butter and sugar until light and fluffy (about 2 minutes).
• Beat in egg until incorporated.
• Reduce speed to low, add flour mixture, and mix until dough forms (about 1 minute).
• Remove half of the dough from bowl and reserve.
• Add extracts, candy, and food coloring to remaining dough and mix until combined.
• Place reserved dough between 2 sheets of parchment paper and roll into 14 by 8-inch rectangle. Repeat with peppermint dough, then place on top fo plain dough and press gently to adhere.
• With long side facing you, roll dough into log.
• Wrap dough in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days.
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.
• Line 2 baking sheets with parchment paper.
• Slice chilled dough into 1/4-inch rounds and place 1 inch apart on prepared baking sheets.
• Bake until edges are just golden (12-14 minutes), switching and rotating sheets halfway through baking.
• Let cool 10 minutes on sheet, then transfer to wire rack and cool completely.
• Repeat with remaining dough.

GRANDMA'S PINWHEEL CANDY

Steps:

• Mix all but peanut butter together.
• (add more milk/ or sugar if you need. Should be like a doughy ball, but not real sticky).
• On wax paper, sprinkle some of the sugar on it to help if from sticking, and roll out mixture. Make it as square as possible.( I roll mine out sort thin, but again this depends on your preference).
• Smooth on peanut butter to desired thickness.
• Start on oneside, and begin rolling it up. (It will look like a large log) Put sugar on your hands and keep putting on 'log' as you roll it up to help make it easier.
• Take the 'log', and roll it up in wax paper, and then a kitchen hand towel (to help keep shape) and chill in the fridge (or freezer if you are in a hurry)The colder- the easier to slice.
• Once cold, slice as desired thickness.
• (put wax paper in between layers when stacking so the pieces don't stick together).
• Keep refridgerated until time to serve.