CHOCOLATE MINT PINWHEELS
No mixer's needed when you use a cookie mix to jumpstart your cookie baking.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 48
Number Of Ingredients 7
Steps:
- In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir cocoa into one half. Stir flour, mint extract and food color into other half. Place chocolate dough on 17x12-inch sheet waxed paper. Top dough with second sheet of waxed paper. Roll dough to form 12x7-inch rectangle. Repeat with green colored dough.
- Remove top sheet of waxed paper from both doughs. Using waxed paper to lift green dough, invert onto chocolate dough. Gently press layered dough to 14x8-inch rectangle. Remove top sheet waxed paper. Use bottom sheet waxed paper to help roll doughs up together tightly, beginning at long side. Wrap tightly in waxed paper; freeze at least 2 hours or until very firm.
- Heat oven to 375°F. Unwrap dough; cut into 1/4-inch slices. Place slices about 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 5 g, TransFat 0 g
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.
CHOCOLATE PEPPERMINT PINWHEELS
My cookie-loving family is never satisfied with just one batch of these minty pinwheels, so I automatically double the recipe each time I bake them.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Divide dough in half. Add chocolate to one portion and mix well. , Roll each portion between waxed paper into a 16x7-in. rectangle, about 1/4-in. thick. Remove top sheet of waxed paper; place plain dough over chocolate dough. Roll up jelly-roll style, starting with a long side. Wrap in plastic; refrigerate for 2 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 32mg sodium, Carbohydrate 11g 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 wax paper and refrigerate for 2 hours.
- Preheat oven to 375 degrees.
- 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.
- 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.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.
- Yield: approximately 3 dozen, 2 1/2-inch cookies
- Prep Time: 15 minutes
- Cook Time: 7 to 9 minutes
- Inactive Prep Time: 2 hours
CHOCOLATE MINT PINWHEELS
This is an adopted recipe from the Great Adoption February 2005. Please feel free to try it out and post your comments!
Provided by Vnut-Beyond Redempt
Categories Candy
Time 2h20m
Yield 40 cookies
Number Of Ingredients 7
Steps:
- Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir until smooth.
- Cool to room temperature, set aside.
- In a large bowl, combine butter and sugar; beat until creamy.
- Add egg and vanilla extract, blend well.
- Gradually beat in flour and salt.
- Place 1 cup of dough in a small bowl.
- Add melted chips; blend thoroughly.
- Shape into a ball, flatten, (mixture will appear curdled).
- Cover with plastic wrap.
- Shape remaining dough into ball; flatten.
- Cover with plastic wrap.
- Chill until firm, about 1 1/2 hours).
- Preheat oven to 375 degrees F.
- Between sheets of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle.
- Remove top layers of waxed paper and invert the chocolate dough onto the plain dough.
- Peel off waxed paper.
- Starting from the long side, roll up jelly roll stype.
- Cut into 1/4-inch slices; place on ungreased cookie sheet.
- Bake at 375 degrees F. for 7 to 8 minutes.
- Cool completely on wire racks.
- Melt over hot, (not boiling), water remaining 1 cup of chips; stir until smooth.
- Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate.
- Chill until set.
Nutrition Facts : Calories 94.9, Fat 5.5, SaturatedFat 3.4, Cholesterol 14.4, Sodium 56.2, Carbohydrate 11, Fiber 0.6, Sugar 5.1, Protein 1.2
CHOCOLATE MINT PINWHEELS
A popular flavor combination is used in this pinwheel cookie.
Provided by Allrecipes Member
Time 3h47m
Yield 48
Number Of Ingredients 10
Steps:
- Combine sugar, butter, egg, vanilla and peppermint extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add flour, baking powder and salt. Beat until well mixed (1 to 2 minutes).
- Remove half of dough. Add cooled melted chocolate to remaining dough in bowl. Beat until well mixed (1 minute). Add green food color to white dough; mix well. Shape each half into 4x5-inch rectangle; wrap in plastic food wrap. Refrigerate 1 hour.
- Roll out chocolate dough between two sheets of lightly floured waxed paper to 12x7-inch rectangle. Repeat with green dough. Place green dough on top of chocolate dough. Gently press doughs together. Roll up, jelly-roll fashion, starting with 12-inch side; wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).
- Heat oven to 375 degrees F. Cut rolls with sharp knife into 1/4-inch slices. Place 1 inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until set. Remove from cookie sheets; cool completely.
Nutrition Facts : Calories 44 calories, Carbohydrate 5.3 g, Cholesterol 9.1 mg, Fat 2.4 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 37.1 mg, Sugar 2.1 g
CHOCOLATE PEPPERMINT PINWHEEL COOKIES
I recently found this recipe on my computer and sadly did not keep the source of this delectable treat. Decided to add them to my trays this year. The cookies are quite large so you can always roll them out a bit more to increase your yield.
Provided by justcallmetoni
Categories Dessert
Time 47m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 14
Steps:
- Sift together flour, baking powder, and salt. Set aside.
- Place butter and sugar in large bowl of electric stand mixer and beat until light and fluffy. 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. The dough will be very stiff and crumbly at this point alost like a shortbread. Don't worry, you are adding liquid in the next 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. (If you like you can add a drop or two of red food coloring to make the dough a pppermint pink.) Cover both with plastic and chill for approximately 5-10 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 wax paper and refrigerate for 2 hours or more. (I let my logs cool for 6 hours and they were very easy to slice.).
- Preheat oven to 375 degrees.
- Remove dough from the refrigerator and cut into 1/4-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.
Nutrition Facts : Calories 120.8, Fat 6.7, SaturatedFat 4.1, Cholesterol 23.4, Sodium 27.6, Carbohydrate 14.3, Fiber 0.7, Sugar 5.6, Protein 1.7
PEPPERMINT PINWHEELS
Put a spin on your holidays with these bright swirls! This recipe makes rich-tasting cookies with a minty flavor that sometimes surprises people. -Marcia Hostetter, Canton, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light and fluffy; beat in egg yolk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; mix extract and food coloring into one portion., Between waxed paper, roll each portion of dough into a 16x10-in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle; 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 dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 12-14 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.
Nutrition Facts :
CHOCOLATE MINT PINWHEELS
A popular flavor combination is used in this pinwheel cookie.
Provided by Allrecipes Member
Time 3h47m
Yield 48
Number Of Ingredients 10
Steps:
- Combine sugar, butter, egg, vanilla and peppermint extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add flour, baking powder and salt. Beat until well mixed (1 to 2 minutes).
- Remove half of dough. Add cooled melted chocolate to remaining dough in bowl. Beat until well mixed (1 minute). Add green food color to white dough; mix well. Shape each half into 4x5-inch rectangle; wrap in plastic food wrap. Refrigerate 1 hour.
- Roll out chocolate dough between two sheets of lightly floured waxed paper to 12x7-inch rectangle. Repeat with green dough. Place green dough on top of chocolate dough. Gently press doughs together. Roll up, jelly-roll fashion, starting with 12-inch side; wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).
- Heat oven to 375 degrees F. Cut rolls with sharp knife into 1/4-inch slices. Place 1 inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until set. Remove from cookie sheets; cool completely.
Nutrition Facts : Calories 44 calories, Carbohydrate 5.3 g, Cholesterol 9.1 mg, Fat 2.4 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 37.1 mg, Sugar 2.1 g
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CHOCOLATE MINT PINWHEELS RECIPE | LAND O’LAKES
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3.3/5 (6)Calories 45 per servingServings 48
- Combine sugar, butter, egg, vanilla and peppermint extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.
- Divide dough into 2 bowls. Add cooled melted chocolate to 1 dough; mix well. Add green food color to other dough; mix well. Shape each dough into 5x4-inch rectangle; wrap in plastic food wrap. Refrigerate 1 hour.
- Roll out chocolate dough between two sheets of lightly floured waxed paper to 12x7-inch rectangle. Repeat with green dough. Place green dough on top of chocolate dough. Gently press doughs together. Roll up, jelly-roll fashion, starting with 12-inch side; wrap in plastic food wrap. Refrigerate at least 2 hours until firm.
CHOCOLATE-MINT PINWHEELS | BETTER HOMES & GARDENS
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4/5 (5)Calories 65 per serving
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup granulated sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
- Divide dough in half. Stir melted chocolate into one dough portion. Stir chocolate-mint baking pieces and peppermint extract into remaining dough portion. Divide each dough portion in half. Cover dough and chill in the refrigerator for at least 1 hour or until easy to handle.
- Roll each peppermint dough portion into a 9-1/2x6-inch rectangle on a piece of waxed paper.*** Roll each chocolate dough portion into a 9-1/2x6-inch rectangle on waxed paper. Invert one chocolate dough rectangle on top of one peppermint dough rectangle; remove top layer of waxed paper. Roll up dough. Discard waxed paper. Pinch dough edges to seal. Wrap dough roll in plastic wrap. Repeat to make a dough roll with remaining chocolate and peppermint dough rectangles. Chill dough rolls in the refrigerator for 1 to 2 hours or until very firm.
- Preheat oven to 375°F. Lightly grease cookie sheets; set aside. Unwrap dough rolls; reshape, if necessary. Cut dough rolls crosswise into 1/4-inch-thick slices. Place slices about 2 inches apart on prepared cookie sheets. If desired, sprinkle with edible glitter.
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