Pineapple Pinwheels Recipes

POINSETTIA PINWHEEL COOKIES

Steps:

• Beat the cream cheese, butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl with a rubber spatula as needed.
• Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten each into a 1/2-inch-thick disk and wrap. Refrigerate until firm, at least 1 hour and up to overnight.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed.
• Cut out 3-inch squares using a sharp paring knife or a 3-inch square cutter (you should be able to get 6 or 7 squares). Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared baking sheets. Re-wrap and refrigerate the dough scraps while you shape the pinwheels.
• Cut a 1 1/2-inch slit in all four corners of each dough square to form 8 points. Fold over every other point and press into the center of the square. Refrigerate while you make the leaves.
• Cut enough leaves out of the scraps using a sharp paring knife or a leaf-shaped cutter, making 2 leaves for each pinwheel. Arrange the leaves on the other prepared baking sheet. Lightly brush with water and sprinkle with green sanding sugar. Set aside in the refrigerator.
• Lightly brush the pinwheels with water and sprinkle half with red sanding sugar and half with white sanding sugar. Brush the end of 2 leaves and tuck underneath a pinwheel on opposite sides. (No need to press the dough; it will meld together as it bakes.)
• Bake, rotating the baking sheet halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Immediately press a chocolate candy in the center of each warm cookie. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Repeat with the remaining disk of dough, and any remaining scraps, to make more cookies.

PINEAPPLE PINWHEEL COOKIES

Steps:

• Make sure all of the juice has been pressed out of the pineapple (reserving juice for glaze). Combine cream cheese and sugar in a medium bowl and beat until fluffy and combined, about 2 minutes.
• Add the pineapple and mix until combined. Remove 1/2 cup of filling and save to serve with crackers later. Set aside remaining filling.
• Cream butter and sugar together in a large mixing bowl. Mix in the almond extract and egg until well combined.
• Stir in the flour, mixing just until incorporated.
• Divide the dough in half.
• Cover a large cutting board with plastic wrap and use another piece of plastic wrap to press out half of the dough into an 8-inch square.
• Spread half of filling over the dough to within half an inch of the edges.
• Use the plastic wrap to carefully roll up the dough.
• Pinch the edges of the dough to seal. Wrap tightly in plastic wrap and refrigerate for 2 hours up to 48 hours, or until dough is firm. (Repeat with remaining dough and filling.)
• Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
• Cut ¼ inch to 3/8 inch slices from the roll and place on the baking sheet. Bake for 10 to 12 minutes or until the bottoms of the cookies are very lightly browned.
• Let cool on the baking sheet for 1 to 2 minutes before moving to a wire rack. Repeat for remaining cookies.
• Combine powdered sugar and pineapple juice in a small bowl and whisk until combined. Drizzle over the top of cooled cookies.
• Add sprinkles if desired while glaze is still wet. Let glaze harden before storing in an airtight container.