WAGON WHEEL COOKIES
Steps:
- In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, cocoa, baking powder and salt; stir into the creamed mixture. Stir in walnuts if desired. Cover dough and chill for at least one hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll the dough into walnut sized balls. Roll the balls in confectioners' sugar. Place the cookies 2 inches apart onto the cookie sheet.
- Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 21.6 g, Cholesterol 20.7 mg, Fat 5.9 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 93.1 mg, Sugar 14.6 g
WHEELS OF STEEL
I see there is another recipe similar to this on here, but it is a bit more complicated than mine, calls for more ingredients and is a bit harder to make. So I thought I'd post my own version too, since I happen to be quite fond of it! Found this in my mom's "Feed Me I'm Yours" cookbook, 1978. Great cookie for kids - chalk full of whole grain, fruit and protein!
Provided by AprilShowers
Categories Drop Cookies
Time 55m
Yield 18-24 cookies, 15-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Cream butter until smooth.
- Add peanut butter, sugar, egg an vanilla; beat well.
- In a separate bowl combine flour, wheat germ, dry milk, baking powder and baking soda.
- Add the dry infredients to the wet and stir well.
- Add milk, oats and raisins and mix.
- On a greased cookie sheet place a heaping spoonful of dough and spread it into a circle leaving an inch or more between cookies.
- Sprinkle with sesamee seeds, if desired, and press into dough.
- Bake for 10-12 minutes.
- Allow cookies to cool before removing as they are very fragile while warm.
Nutrition Facts : Calories 265.9, Fat 12.7, SaturatedFat 5.8, Cholesterol 34.9, Sodium 139.6, Carbohydrate 34.4, Fiber 2.4, Sugar 22.4, Protein 6.3
WHEELS OF STEEL COOKIES
A tasty way to get a lot of fiber. A nurse friend gave us this recipe when one of our children was having problems keeping everything 'moving along.' They are nicknamed "Roto-Rooter Cookies," and for good reason! I quickly learned to limit dh and the other kids to a few cookies apiece. That was hard, though, because they really are yummy little creations, kind of a super-powered oatmeal cookie. It's also a very forgiving recipe...if you are missing some of the fruit, seeds, etc, just adjust other amounts around to your taste/pantry items. I've made it with and without the final step of rolling in sesame seeds; both ways work, though the toasted sesame taste is nice. When dd was really having trouble, I also substitued prune juice for the liquid milk. You may add up to 1-2 c of mixed fruit, seeds, etc as the last ingredients, but don't have to; may need to adjust liquid a bit depending upon what you choose. Basic recipe makes a lot; I've never had any trouble halving it.
Provided by winkki
Categories Dessert
Time 42m
Yield 96 cookies
Number Of Ingredients 19
Steps:
- Cream together butter, peanut butter, brown sugar, eggs, and vanilla.
- Combine flour, wheat germ, dry milk, salt, baking powder, and baking soda; stir together lightly.
- Add flour mixture to creamed mixture; stir.
- Add together liquid milk, oats, raisins, sunflower seeds, coconut, and chopped dates; mix well.
- If desired, combine optional ingredients equal to 1-2 cups and add to oat& seed mixture; mix well.
- Depending upon what you add, you may want to increase the liquid a bit to make sure everything holds together.
- Add oat& seed mixture to flour/creamed mixture combo; mix well.
- Roll dough into 1-2" balls; yield will vary by size of cookies.
- Press rolled dough into a pattie shape and press into sesame seeds, if desired.
- Bake on greased cookie sheet for approx 12 min at 375F.
- Watch closely to avoid scorching, especially if rolled in seeds.
- Store in airtight container.
Nutrition Facts : Calories 104.9, Fat 5.3, SaturatedFat 2.2, Cholesterol 9.9, Sodium 82.3, Carbohydrate 13, Fiber 1.3, Sugar 8.4, Protein 2.6
KATIE'S PINWHEEL COOKIES
Steps:
- With a paddle attachment, beat butter, cream cheese, and egg yolk until smooth. Stir in flour and baking powder. Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside.
- Preheat oven to 350 degrees F.
- On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9-inch rectangle. With sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased cookie sheets. Brush with egg white.
- Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon colored sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center.
- Press one candy coated chocolate in center of each pinwheel.
- Bake until set, about 9 to 12 minutes. Using spatula, immediately remove from cookie sheets.
ICEBOX PINWHEEL COOKIES
Notes about the recipe: To make these even fancier, you can roll the whole roll in coarse sugar before chilling. These keep in the freezer up to three weeks.
Provided by Food Network
Categories dessert
Time 6h26m
Yield 7 dozen
Number Of Ingredients 8
Steps:
- Sift the flour, baking powder, and salt together and set aside.
- In a mixer with a paddle attachment cream the butter well; then add the sugar and continue creaming until light and fluffy. Add the eggs 1 at a time and then the vanilla.
- On the low setting, add the dry ingredients and mix just until combined. Divide the dough in half and return half the dough to the mixer. Add the warm melted chocolate and mix to combine. Shape both pieces of dough into 4 by 4-inch square, and wrap them in plastic wrap and chill for 30 minutes.
- Cut each square into 4 strips then place them on a sheet pan and keep chilled while you roll out the dough. Between pieces of parchment paper, roll out a piece of chocolate dough into a rectangle 6 by 7 inches (have a ruler nearby). Roll a piece of vanilla dough out into a 6 by 6-inch square. Peel off the top pieces of parchment from both doughs and flip the vanilla dough onto the chocolate, allowing 1/2-inch border of chocolate dough around the top and bottom. Press the 2 doughs together lightly with a cake pan or other flat pan. Peel off the top piece of parchment and fold the 1/2-inch of over hanging chocolate dough up and over the vanilla dough. Use the parchment to roll up the dough into a tight pinwheel. Wrap in plastic wrap and chill 4 to 5 hours (roll the dough a couple times the first hour so it doesn't develop a flat side). Repeat with the remaining pieces of dough.
- Preheat the oven to 350 degrees F.
- Butter a sheet pan. Unwrap the roll and cut into 1/4-inch slices. Place them 1 1/2 inches apart on the sheet pan and bake for 9 to 11 minutes.
PINWHEEL COOKIES III
This is a date filled cookie.
Provided by Debbie Salopek
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 12
Steps:
- Blend together shortening, 1 cup white sugar, and brown sugar. Add eggs, vanilla, flour, salt, and soda. Mix well, and set dough aside.
- To Make Filling: In a saucepan, combine dates, sugar, water and nuts. Cook over medium heat until thick. Cool filling. If necessary, add water until mixture can be spread easily on the dough.
- Divide dough into 4 parts. Roll out each piece on a floured surface to 1/2 inch thick. Spread with cooled, not cold filling. Roll up jelly-roll style. Close ends and place rolls on cookie sheets. Refrigerate until cold.
- Slice chilled rolls, and bake at 400 degrees F (205 degrees C) for 10 minutes.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 49.6 g, Cholesterol 23.3 mg, Fat 12.6 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 2.7 g, Sodium 113.3 mg, Sugar 31.3 g
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