CANDY CORN PINWHEEL COOKIES
Get in the Halloween spirit with tasty Candy Corn Pinwheel Cookies! Kids won't be scared by these pinwheel cookies, but they'll definitely enjoy them. Add Candy Corn Pinwheel Cookies to the treat table at your Halloween party!
Provided by My Food and Family
Categories Halloween Desserts
Time 2h12m
Yield 34 servings, 1 cookie each
Number Of Ingredients 8
Steps:
- Combine flour and baking soda. Beat next 4 ingredients in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Divide dough into 3 equal portions.
- Place 1 portion of dough in medium bowl; tint with orange food coloring. Wrap in plastic wrap. Repeat in separate bowl with second portion of dough and yellow food coloring. Wrap remaining (untinted) dough with plastic wrap. Refrigerate all doughs 1 hour.
- Roll out uncolored dough between 2 lightly floured sheets of waxed paper into 10x7-inch rectangle. Repeat with orange dough; place over uncolored dough rectangle. Repeat with yellow dough, stacking on top of orange dough. Starting at 1 long side of rectangle, roll up dough tightly into log. Wrap in plastic wrap. Freeze 1 hour.
- Heat oven to 350ºF. Unwrap dough; cut into 34 slices, each about 1/4 inch thick. Place, 2 inches apart, on parchment-covered baking sheets. Sprinkle with decorating sugar.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 9 g, Protein 0.9457 g
CANDY CORN COOKIES
Make tasty Halloween Candy Corn Cookies! No need for candy corn-these Candy Corn Cookies are brushed with flavored JELL-O to resemble the iconic treat.
Provided by My Food and Family
Categories Halloween Desserts
Time 1h15m
Yield 24 servings, 2 cookies each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Shape into 12-inch log. (Dough will be sticky.) Refrigerate 30 min.; reshape into triangular-shaped log.
- Cut dough into 1/4-inch-thick slices; place, 2 inches apart, on baking sheet.
- Bake 12 to 15 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely
- Empty orange and lemon flavor gelatin mixes into separate small bowls. Add 2 Tbsp. water to gelatin mix in each bowl; mix well. Use clean paint brush to paint cookies with colored gelatin mixes to resemble pieces of candy corn. Let stand 30 min. or until dry.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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.
CANDY CORN COOKIES
Get a head start on these buttery cookies by shaping and chilling the homemade dough ahead of time. When you're ready, just slice and bake the tricolor treats. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. , Divide dough in half. Tint 1 portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion plain., Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push sides in at a slight angle. Top with plain logs, forming a slightly rounded top. Wrap and refrigerate until firm, about 4 hours., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake until set, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE PINWHEEL COOKIES
Half chocolate, half sugar cookies!
Provided by B.J. Weems
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 72
Number Of Ingredients 11
Steps:
- Thoroughly cream shortening and sugar and vanilla; blend in egg yolk and 1 tablespoon milk. Sift together flour, baking powder, and salt; stir into creamed mixture.
- Divide dough in half; to one part, add chocolate and 1 tablespoon milk; mix. Chill both doughs 1 1/2 hours.
- On waxed paper, roll each half of dough into 10x12 inch rectangle. Brush chocolate layer with hot milk; place plain layer atop so its far edge extends beyond chocolate edge. Roll as for jelly roll.
- Wrap roll in waxed paper. Chill thoroughly.
- Slice thin. Bake on greased cookie sheet in moderate oven 375 degrees F (190 degrees C) 8 to 10 minutes. Makes 4 to 6 dozen cookies.
Nutrition Facts : Calories 30.9 calories, Carbohydrate 3.6 g, Cholesterol 2.9 mg, Fat 1.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 20.1 mg, Sugar 1.5 g
CANDY CORN COOKIES
Nibble away on sweet cookies that make you think you're eating candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 114
Number Of Ingredients 5
Steps:
- Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
- On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
- Divide remaining dough in half. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough. Refrigerate 1 1/2 to 2 hours or until firm.
- Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
- Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 15 mg, Sugar 2 g, TransFat 0 g
CANDY CANE PINWHEELS
From Cook's Country magazine. Grind the peppermint candies in a food processor until they are pulverized. Times do not include chill time of at least 2 hours.
Provided by AshK5246
Categories Dessert
Time 35m
Yield 4 1/2 dozen, 50-54 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 73.2, Fat 3.4, SaturatedFat 2.1, Cholesterol 12.3, Sodium 19.1, Carbohydrate 9.8, Fiber 0.2, Sugar 4, Protein 0.9
CANDY-CORN SUGAR COOKIES
These petite fall treats will charm all but the grumpiest ghouls. Simple sugar cookies are garnished with candy corn pieces for a sweet fall treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
- Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
- Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
- Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.
CANDY CORN ROLL-UP COOKIES
Enjoy these delicious rolled cookies made using Gold Medal® all-purpose flour - perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 42
Number Of Ingredients 10
Steps:
- In large bowl, beat butter, powdered sugar, egg and orange peel with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar.
- Divide dough into thirds. Tint one portion orange and one portion yellow; leave remaining portion plain. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 20 minutes.
- On separate sheets of lightly floured waxed paper, roll each portion of dough into 12x9-inch rectangle. Place orange rectangle on top of yellow rectangle, using waxed paper ends to help flip dough over. Top with plain dough rectangle. Starting on a long side, and using waxed paper as an aid, roll dough into a cylinder. Wrap in plastic; refrigerate 1 hour.
- Heat oven to 375°F. Cut dough into 1/4-inch slices. On ungreased cookie sheet, place slices about 1 inch apart. Sprinkle with coarse sugar.
- Bake 7 to 8 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 4 g, TransFat 0 g
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GLUTEN FREE CANDY CORN PINWHEEL COOKIES - WHAT THE FORK
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5/5 (3)Total Time 8 hrs 35 minsCategory DessertsCalories 209 per serving
- In a medium bowl, whisk together the gluten free flour, sorghum flour, xanthan gum, baking powder, and salt. Then set aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until creamy.
- Add the egg, vanilla extract, and almond extract and mix until combined. The mixture will be light and slightly fluffy.
- Add the flour mixture and mix on low speed to combine. Then mix on medium speed to fully incorporate, scraping the bowl as needed.
CANDY CORN SUGAR COOKIE PINWHEELS - BAKE IT WITH LOVE
From bakeitwithlove.com
5/5 (1)Total Time 1 hr 25 minsCuisine AmericanCalories 190 per serving
- Divide sugar cookie dough into three equal portions, and place two of those portions into small bowls to stir in the food coloring (leave the third portion alone to be the 'white' layer). Add about 4-6 drops to start in the orange and yellow bowls and stir in the coloring until well combined. Adjust the color adding more drops, if needed. Cover each portion in plastic wrap and chill the dough.
- Heat your oven to 400 degrees F and remove the chilled dough from your refrigerator. Roll each of the color layers out, starting with orange and adding the yellow layer then the white (uncolored ) layer, stacking them onto each other once each layer is rolled out.
- Roll the stacked layers up into a log shaped cylinder, then slice the pinwheels off in 1/2 inch portions. Arrange them on the parchment paper lined baking sheet about 2 inches apart from each other. Bake at 400 degrees F for 10 minutes or until lightly golden on the bottom edges. Remove from heat and allow to cool for 2-3 minutes on the baking sheet before transferring to wire cooling rack to cool completely.
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