Whirligig Cookies Recipes

BERRY WHIRLIGIG

Berry Whirligig image

Blackberries are an Oregon treasure. We love to go out and pick our own. Whatever we don't eat fresh, we freeze to enjoy whenever we start dreaming of this irresistible treat. -Pearl Stanford, Medford, Oregon

Provided by Taste of Home

Categories Desserts

Time 47m

Yield 9 servings.

Number Of Ingredients 17

Ingredients

1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup water
3 cups fresh or frozen blackberries or a mixture of berries
ROLLS:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
1 large egg, room temperature, lightly beaten
2 tablespoons 2% milk
1/4 cup butter, softened
1/2 cup sugar
1 teaspoon grated lemon zest
1/4 teaspoon ground cinnamon

Steps:

In a large saucepan, combine the sugar, cornstarch, salt and cinnamon. Stir in water until smooth. Cook until mixture boils and thickens. Stir in berries; cook over low heat for 5 minutes. , Pour into a greased 9- or 10-in. cast-iron skillet or 8-in. square baking pan; set aside. In a large bowl, combine the flour, baking powder and salt. Cut in shortening until coarse crumbs form. , In a small bowl, mix egg and milk. Add to flour mixture; stir until mixture forms a soft ball. Knead several minutes. Roll into a 12x8-in. rectangle. Spread with butter. Combine sugar, zest and cinnamon; sprinkle over dough. , Starting at a long end, roll up; seal edges. Cut into 9 slices. Place slices over berry mixture. Bake at 400° until golden brown, 22-25 minutes.

Nutrition Facts : Calories 248 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 412mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.

DATE NUT WHIRLIGIG COOKIES

DATE NUT WHIRLIGIG COOKIES image

Categories Cookies Fruit Bake Christmas

Yield 5-6 dozen

Number Of Ingredients 15

Ingredients

Cookie Dough
1 cup butter - softened
2 cups brown sugar
1 1/2 tsp Orange Zest
1/4 tsp Lemon Zest
2 eggs
2 tbsp milk
3 1/2 cups flour
1 1/2 tsp baking soda
1 1/2 tsp Salt
Filling
2 cups dried dates chopped fine
1/2 cup sugar
1/2 cup water
1 cup chopped walnuts

Steps:

Cream together butter and brown sugar. Add orange and lemon rind, eggs and milk. In separate bowl mix together flour, baking soda and salt. Mix into batter until well combined. Divide dough in half and refrigerate. To make filling - In medium sauce pan combine dates, water and sugar. Cook over low heat until thick. Add the walnuts and let cool. Roll out half the dough into a 9 x 12 inch rectangle 1/4 inch thick. Spread half the filling over the dough and roll up along the longer edge into a log. Repeat with other half of dough. Wrap in plastic and refrigerate over night. Preheat oven to 350 degrees. Slice the log into 1/3 inch cookies. Bake on a cookie sheet for 10-15 minutes.

WHIRLIGIG COOKIES

Whirligig Cookies image

Number Of Ingredients 9

Ingredients

1/2 cup Butter
1/2 cup Peanut Butter
1/2 cup Sugar
1/2 cup Brown Sugar
1 Egg
1 1/4 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1 bag Semi sweet chocolate chips

Steps:

Combine the butter and peanut butter
Mix in sugar and brown sugar and add egg. Mix until smooth.
Mix in dry ingredients.
Divide dough into 2-3 balls and refrigerate for 15-30 minutes.
Roll out dough into rectangles about 1/4 inch thick
Spread melted chocolate chips leaving 1/4 inch all the way around.
Roll lenghthwise and pinch ends. Refrigerate for 15 minutes, then slice and back 10-12 minutes in 375 degree oven.

EASY GUMDROP WHIRLIGIGS

Easy Gumdrop Whirligigs image

Surprise your kids with these whirligig shaped dessert using refrigerated sugar cookie dough. Watch them relish these large cookies decorated with gumdrops.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 18

Number Of Ingredients 4

Ingredients

1 roll (16.5oz) refrigerated sugar cookie dough
18 flat wooden sticks with rounded ends
9 small gumdrops (cut in half crosswise)
Red and/or green sugar

Steps:

Heat oven to 350 F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. On lightly floured surface with rolling pin, roll half of dough into 9-inch square (make edges square with side of ruler). Cut into 9 (3-inch) squares; place on ungreased large cookie sheet.
With sharp knife or fluted pastry wheel, cut each square from each corner almost to center, leaving about 1 inch uncut in center. Place wooden stick on each square with one end in center. Fold alternate corners of square over, pressing in center. Place gumdrop half in center to resemble button. Sprinkle whirligigs with red and/or green sugar. Repeat with remaining half of dough.
Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheet and place on wire racks. Cool completely, about 15 minutes.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Large Cookie, Sodium 75 mg, Sugar 12 g, TransFat 1 1/2 g

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