Cherry Almond Pinwheels Recipes

CHOCOLATE-CHERRY PINWHEELS

Steps:

• In large bowl, beat butter, sugar and eggs with electric mixer on medium speed until smooth. Beat in flour, baking powder and salt until well blended. Place half of dough in another medium bowl.
• Beat almond extract, cherries and food color into half of dough. Divide cherry dough in half. Wrap each half of cherry dough in plastic wrap; refrigerate about 45 minutes or until firm.
• Beat vanilla, milk and cocoa into remaining plain dough. Divide chocolate dough in half. Wrap each half of chocolate dough in plastic wrap; refrigerate about 45 minutes or until firm.
• Place one part of chocolate dough between 2 sheets of waxed paper; roll into 10x7-inch rectangle. Repeat with one part of cherry dough. Refrigerate both about 30 minutes or until firm. Peel top sheets of waxed paper from both doughs. Turn cherry dough upside down onto chocolate dough; roll up doughs together, starting at long side, into a log. Wrap in plastic wrap; refrigerate 2 hours. Repeat with remaining parts of dough.
• Heat oven to 350°F. Cut rolls of dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.
• Bake 8 to 11 minutes or surface appears dull. Remove from cookie sheet to wire rack.

CHERRY PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour., Divide dough in half. Add cherry extract to 1 half and tint red. Knead almonds into remaining half. Wrap each half; refrigerate at least 3 hours or until firm enough to roll., On a baking sheet, roll each portion between 2 sheets of waxed paper into a 15x8-in. rectangle. Refrigerate 30 minutes., Remove waxed paper. Place almond rectangle on top of cherry rectangle. Roll up tightly jelly-roll style, starting with a long side. Roll in coarse sugar; wrap securely. Refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough 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 completely. Store in airtight containers.

CHERRY ALMOND PINWHEELS

Steps:

• Beat butter for 30 seconds. Beat in sugar, baking powder, and 1/4 tsp salt. Add egg and vanilla and mix well. Beat in as much flour as you can with mixer, then stir in any remaining flour.
• Divide dough in half. Tint one portion red food coloring paste and the other portion with green food coloring paste. Add finely chopped almonds to one portion only, and knead well to distribute. Cover and chill dough for 1 hour or until firm. Divide each portion in half.
• On lightly floured tea towel, roll a red dough portion into a 12"x8" rectangle. On waxed paper, roll a green portion into a 12"x8" rectangle. Invert green rectangle over red rectangle and remove waxed paper. Roll up, starting from one long side. Pinch to seal. Wrap in plastic wrap. Repeat with remaining portions. Chill cookie logs for 1 hour or until firm.
• Preheat oven to 375 degrees. Lightly grease cookie sheet. Remove one cookie log from refrigerator and slice into 1/4" slices. Place about 2" apart on greased cookie sheet. Place one quarter cherry in the middle of each cookie, and bake 8-10 minutes or until the tops are set. Remove to wire rack to cool.

CHERRY CRANBERRY PINWHEELS

Steps:

• For filling, combine the first 4 ingredients in a small saucepan. Cook and stir over medium heat for 8 minutes or until liquid is absorbed and cranberries are softened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Transfer to a bowl; cover and refrigerate until chilled., For dough, in a large bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in the egg whites, oil, milk, vanilla and orange zest. Combine the flour, baking powder, cinnamon and baking soda; gradually add to sugar mixture and mix well. , Divide dough in half. On a floured surface, roll 1 portion of dough into a 14x9-in. rectangle. Spread with half of the filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in waxed paper; refrigerate for at least 4 hours., Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool.

CHERRY ALMOND PINWHEELS

Steps:

• Beat butter 30 seconds.
• beat in sugar, baking powder and 1/4 t. salt.
• beat in vanilla, egg and flour.
• divide in half. tint half red. knead in almonds in other half. cover and chill portions separetly for one hour.
• divide each portion in half.
• on lightly floured counter roll a red portion 12x8. on a wax paper roll a 12x8 almond portion. Flip almond portion onto red portion.
• roll up starting at long end.
• repeat with remaining portions.
• chill for 1-2 hours or until firm.
• preheat oven to 375.
• cut chilled dough into 1/4 inch slices.
• place 2 inches apart on greased cookie sheet.
• place cherry piece in center of cookie.
• bake 8-10 minutes.
• transfer to wire rack.