Gingerbread Walnut Pinwheels Recipes

GINGERBREAD WALNUT PINWHEELS

Steps:

• In small bowl, mix walnuts, brown sugar, ginger, cinnamon and cloves. In medium bowl, stir cookie mix, butter, water and egg until dough forms.
• Divide dough in half. Place 1 portion of dough between 2 (16x12-inch) sheets of waxed paper; roll dough into 11x6-inch rectangle. Remove top sheet of waxed paper from dough. Sprinkle evenly with half of walnut mixture, pressing into dough. Tightly roll into a log, starting at short side and using bottom sheet of waxed paper as a guide. Repeat with remaining dough portion and walnut mixture. Wrap tightly in waxed paper; freeze 2 hours or until very firm.
• Heat oven to 350°F. Unwrap dough; cut into 1/4-inch slices. On ungreased cookie sheets, place slices 1 inch apart. Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.

GARLIC BREAD PINWHEELS

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and set aside.
• Unroll the crescent sheet on a clean cutting board.
• Mix together the mozzarella, butter, Parmesan, pesto and garlic in small bowl or pitcher until mixed well. Reserve two tablespoons of the mixture and set aside. Spoon the remaining garlic-butter mixture over the crescent dough sheet, spreading to the edges. Starting with one of the long sides, roll the dough tightly, as if you were rolling cinnamon roll dough. Pinch closed and place seam-side down.
• Slice the dough into 12 even pieces and transfer them to the lined sheet pan, spacing them evenly. Spoon 1 teaspoon of the remaining garlic butter on top of each roll. Bake until golden, about 12 minutes.
• Let cool for 2 to 3 minutes, then serve.

BAKLAVA PINWHEEL COOKIES

Steps:

• Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.
• Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
• Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
• Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
• Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.

GINGERBREAD PEPPERMINT PINWHEELS

Steps:

• For the gingerbread dough, in a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., For peppermint dough, in a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in peppermint candies. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., On a baking sheet, roll 1 portion of gingerbread dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Roll 1 portion of peppermint dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Remove top sheet of waxed paper; invert over gingerbread dough. Refrigerate 30 minutes. Remove waxed paper. Roll up tightly jelly-roll style, starting with a long side. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap dough and cut 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.

PARSLEY WALNUT PINWHEELS

Steps:

• In a food processor blend the flour, the salt, the Cheddar, and the butter until the mixture resembles meal. With the motor running add 5 tablespoons of the water and blend the mixture, adding more water if necessary, until it just forms a dough. (Do not overblend the dough.) Transfer the dough to a sheet of wax paper and halve it. With the motor running drop the garlic into the food processor and mince it. Turn off the motor, add the parsley and the walnuts, and blend them until they are chopped coarse. Add half the dough, reserving the other half, chilled, and blend the mixture, scraping down sides, until the parsley mixture is distributed evenly throughout the dough. Pat half the parsley dough into a 7- by 5-inch rectangle on a sheet of wax paper, reserving the other half, top it with another sheet of wax paper, and roll it into a 12- by 7-inch rectangle. Transfer the dough in the wax paper to a baking sheet and chill it for 10 minutes, or until it is firm but flexible. Repeat the rolling and chilling procedure with half of the reserved plain cheese dough.
• Discard the top sheet of wax paper from the plain cheese dough and arrange the parsley dough, unwrapped, on top, pressing the 2 layers together lightly with the rolling pin. Using the bottom sheet of wax paper as a guide and beginning with a long side, roll the dough tightly together jelly-roll fashion (if the doughs are too firm to roll easily, let them stand at room temperature until they are pliable) and chill the roll, wrapped well, for at least 1 hour or overnight. Repeat the entire procedure with the remaining reserved parsley and plain cheese doughs. The dough rolls may be made 1 week in advance and kept covered tightly and chilled.
• Unwrap the rolls and cut them crosswise into 1/4-inch-thick slices. Bake the pinwheels in batches on greased baking sheets in the middle of a preheated 400°F. oven for 12 to 14 minutes, or until they are golden, transferring them as they are baked to racks, and let them cool.

DATE-WALNUT PINWHEELS

Steps:

• Preheat oven to 350°. Mix sugar and cinnamon. On a lightly floured surface, unroll crust; roll crust into a 12-in. square. Spread preserves over top; sprinkle with dates, walnuts and cinnamon-sugar., Roll up jelly-roll style; pinch seam to seal. Cut crosswise into 12 slices, about 1 in. thick. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 12-14 minutes. Remove from pan to a wire rack to cool.