CHOCOLATE PEPPERMINT PINWHEEL COOKIES
In these Chocolate Peppermint Pinwheel Cookies, peppermint and chocolate play in complete harmony in this soft, heavenly, and pretty dessert cookie. No artificial colors were used in this vegan cookie recipe!
Provided by https://mayihavethatrecipe.com
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Combine flour, salt and baking soda in a small bowl. Set aside
- In a large bowl, combine coconut oil, vegan cream cheese, sugar and vanilla extract. Beat, using an electric mixer, 1-2 minutes until creamy. Reduce the speed to low and slowly add the flour mixture. Continue beating until just incorporated
- Using your hands, gather the dough together, remove a little bit more than half and set it aside
- Add melted chocolate, cocoa powder and peppermint extract to the dough that is left in the bowl and beat until just incorporated
- Wrap the plain and the chocolate dough in plastic wrap and refrigerate for 10 minutes
- Remove the plastic wrap and place the 2 pieces of dough on two separate large pieces of parchment or wax paper. Roll each one into a rectangle, approximately 1/8 inch thick. Carefully place the chocolate dough over the plain and peel off the paper (try to align them the best you can)
- Starting with the longer side closest to you, carefully and tightly roll the dough to form a long log. Wrap the paper around it and refrigerate for 10 minutes
- In the meantime, preheat the oven to 350F. Line a large baking sheet with parchment paper. Cut the dough into 1/4 inch thick slices (you should get about 24) and arrange them over the lined baking sheet. Bake for 20 minutes
Nutrition Facts : ServingSize 1 cookie, Calories 83 calories, Sugar 4.2, Sodium 44.7, Fat 4.3, SaturatedFat 3.1, UnsaturatedFat .5, Carbohydrate 10, Fiber .5, Protein 1
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
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 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.
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CHOCOLATE PEPPERMINT PINWHEEL COOKIES - ALTON BROWN
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5/5 (2)Estimated Reading Time 2 minsCategory SweetsTotal Time 2 hrs 58 mins
- Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attacahment and beat on medium speed until light in color, about 2 minutes. Add 1 egg and the milk, and beat to combine. With the mixer on low speed, gradually add the flour, and beat until the mixture pulls away from the side of the bowl.
- Divide the dough in half. To one half, add the chocolate and vanilla and incorporate with clean hands in a large mixing bowl. In a separate mixing bowl, add the egg yolk, peppermint extract, and crushed candy to other half of the dough and incorporate with clean hands. Cover each dough half with plastic wrap and chill for 10 to 15 minutes.
- After the rest, roll out each half separately to approximately 1/4-inch thickness; the chocolate dough should be slightly larger. Place the peppermint dough on top of the chocolate and press together around the edges. Using parchment paper or a flexible cutting board underneath, roll the dough into a log. Wrap in parchment paper and refrigerate for 2 hours.
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