Rainbow Pinwheel Cookies Recipe 455

RAINBOW PINWHEEL COOKIES RECIPE - (4.5/5)

Rainbow Pinwheel Cookies Recipe - (4.5/5) image

Provided by molpel

Number Of Ingredients 3

Ingredients

1 bag (17 1/2 ounce) Betty Crocker Sugar Cookie Mix, mixed according to package directions (or your favorite sugar cookie dough recipe)
Liquid food coloring, as desired (McCormick Neon shades work well)
Rainbow sprinkles, optional

Steps:

Preheat oven to 350°F. Divide prepared dough evenly into five bowls, and color each with a different color liquid food coloring. Roll each color of dough into grape-sized balls. Combine a ball of each color and quickly roll into a larger ball. It will look like a little beach ball. Then roll that ball between your hands and the counter until you have a cylinder about 12 inches long. Starting from one end, roll the dough into a coil, twisting the cylinder as you go. Roll edges of the cookie in sprinkles. Bake the cookies for 10 to 11 minutes, or until done.

CHRISTMAS PINWHEEL COOKIES

Christmas Pinwheel Cookies image

This recipe was handed down by my 'Baba' (Ukrainian for 'grandmother'). She originally just made a chocolate and plain pinwheel cookie, but I adapted it easily to create a very colorful variety that my kids and husband adore at Christmas time!

Provided by Gitano

Categories Desserts Cookies Refrigerator Cookie Recipes

Time 8h30m

Yield 72

Number Of Ingredients 11

Ingredients

4 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 ⅓ cups butter
1 cup packed brown sugar
⅔ cup white sugar
2 eggs, beaten
1 ½ teaspoons vanilla extract
1 drop red food coloring, or as needed
1 drop green food coloring, or as needed

Steps:

Sift the flour, baking powder, baking soda, and salt together into a bowl. Resift again into another bowl.
Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts. Place one half in a second bowl. Add red food coloring to the dough in one bowl, and green food coloring to the dough in the other bowl. Use a fork or wooden spoon to blend the food coloring into the dough until evenly blended. Add additional drops of food coloring to make the desired shade.
Roll out the red dough to 1/4 inch (5mm) thickness. Roll out the green dough to 1/4 inch (5mm) thickness, and place on top of the red dough. Beginning on one edge, roll the doughs to make a log so the two colors spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 8 hours.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds 1/8 inch (3 mm) thick, and place on prepared baking sheets.
Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 10.2 g, Cholesterol 14.2 mg, Fat 3.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.2 g, Sodium 70.6 mg, Sugar 4.9 g

RAINBOW COOKIES

Rainbow Cookies image

Moist, mellow, and full of almond flavor.

Provided by Penney

Categories Desserts Cookies Bar Cookie Recipes

Time 10h30m

Yield 96

Number Of Ingredients 10

Ingredients

8 ounces almond paste
1 cup butter, softened
1 cup white sugar
4 eggs, separated
2 cups all-purpose flour
6 drops red food coloring
6 drops green food coloring
¼ cup seedless red raspberry jam
¼ cup apricot jam
1 cup semisweet chocolate chips, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 7.4 g, Cholesterol 12.8 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 17.3 mg, Sugar 4 g

HOLIDAY PINWHEEL COOKIES

Holiday Pinwheel Cookies image

Little helpers will have a blast helping to create these adorable pinwheels. They're an absolute cinch to make! -Karen Moore, Jacksonville, Florida

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 4-1/2 dozen.

Number Of Ingredients 4

Ingredients

1 tube (16-1/2 ounces) refrigerated sugar cookie dough
1/4 to 1/2 cup all-purpose flour
3 tablespoons red colored sugar
3 tablespoons green colored sugar

Steps:

Let cookie dough stand at room temperature for 5-10 minutes to soften. On a floured surface, knead cookie dough and enough flour to make dough easy to handle., Divide dough in half. Roll one portion on a sheet of waxed paper into a 12x7-in. rectangle. Sprinkle with red sugar. Using waxed paper, roll up tightly jelly-roll style, starting with a short side, removing paper as you roll. Wrap in plastic. Repeat with remaining dough and green sugar. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts :

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