White Chocolate Ginger Pinwheels Recipes

BASIC CHOCOLATE PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

GARLIC-HERB PINWHEELS

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine herbs, garlic, and olive oil. Season with salt and pepper. On a lightly floured work surface, unfold puff pastry. Spread pastry with herb mixture and roll up. With a sharp knife, cut into 1/4-inch-thick rounds. Arrange rounds on a parchment-lined baking sheet and bake until puffed and golden on edges, 15 minutes. Let cool on sheet on a wire rack, 10 minutes. Store in an airtight container, up to 3 days.

WHITE CHOCOLATE AND DARK PINWHEEL COOKIES

Steps:

• Combine sugar and butter. Beat at medium until creamy. Make sure to scrape bowl often.
• Add egg and vanilla. Beat until well mixed.
• Reduce speed to low and add white chocolate. Beat until well mixed. Add flour, baking powder and salt. Beat until well mixed.
• Remove half of the dough. Add desired food coloring to half and mix well. (I hand mixed).
• Put aside. To remaining dough add dark chocolate and beat until well mixed.
• Shape each half of dough into 6 x 13 " rectangle. Wrap in plastic food wrap and refrigerate at least 1 hours.
• Roll out white dough to 15 x 7-inch rectangle on lightly floured wax paper. Place chocolate dough on top of white dough. Roll up, jelly-roll style, starting with 15-inch side. Cut jagged edges off to look even. (For easier handling, roll can be cut in half.) Wrap roll in plastic food wrap; refrigerate until firm (at least 2 hours).
• Heat oven to 375°F.
• Cut rolls into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until edges begin to brown.

WHITE CHOCOLATE GINGERSNAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream 2 cups sugar, oil, molasses, and salt together in a bowl.
• Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
• Roll dough into 1-inch balls, then roll the balls in remaining sugar.
• Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
• Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.

CHOCOLATE PINWHEELS

Steps:

• In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.
• Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 400°F. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.

GINGER-LEMON PINWHEEL COOKIES

Steps:

• To prepare ginger dough, place 1/4 cup butter and brown sugar in a medium bowl; beat with a mixer at medium speed until well combined (about 3 minutes).
• Add molasses and egg yolk; beat until well blended. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife.
• Combine 6 ounces flour, ginger, and next 4 ingredients (through allspice); stir with a whisk. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.
• To prepare lemon dough, place 5 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until blended (about 3 minutes).
• Add egg white; beat until blended. Beat in rind and vanilla. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife.
• Combine 6 ounces flour and 1/4 teaspoon salt. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.
• Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2-inch rectangle (3/16 inch thick); chill 10 minutes.
• Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a 13 x 9-inch rectangle (3/16 inch thick); chill 10 minutes.
• Carefully stack ginger dough on top of lemon dough, leaving a 1/2-inch border along one long edge. Starting with the long side without a border, roll up dough, jelly-roll fashion. Seal edges (do not seal ends of roll). Cover with plastic wrap; freeze 30 minutes.
• Preheat oven to 350°.
• Unwrap dough. Cut with a sharp knife into 40 slices (about 1/4 inch thick). Reshape rounds, if necessary.
• Arrange slices 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 8 to 9 minutes or until set and lightly browned. Cool on wire racks.

GINGER CRANBERRY PINWHEELS

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour. , In a large saucepan, bring 1/2 cup cranberries, sugar and water to a boil over medium heat. Reduce heat; simmer, uncovered, for 5-6 minutes or until berries pop. Remove from the heat; stir in marmalade and ginger. Set aside., Divide dough in half. On a floured surface, roll each portion into a 16 x12-in. rectangle. Let stand for 20 minutes. With a sharp knife or pastry wheel, cut dough into 4-in. squares. Place 3 in. apart on lightly greased baking sheets., Spoon 1/2 teaspoon of filling into the center of each square. Cut through dough from each corner of square to within 1/2 in. of center. Fold alternating points to each center to form a pinwheel; pinch gently at center to seal. Gently press a whole cranberry in center of each one., Bake at 350° for 12-15 minutes or until lightly browned around edges. Remove to wire racks to cool. Dust with confectioners' sugar.

CHOCOLATE-COCONUT PINWHEELS

Steps:

• In a large mixing bowl beat shortening and butter until softened. Add the 3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the vanilla and mix well.
• In a separate bowl combine flour, cocoa, baking powder and salt. Add to the butter mixture and beat until well mixed.
• Divide dough in half and chill 2-3 hours or until easy to handle.
• Preheat oven to 350 degrees F. Grease cookie sheets.
• Mix softened cream cheese, 1/3 cup sugar and 1 tsp vanilla until smooth. Stir in the coconut.
• Roll each half of the dough into a 10-inch square. Cut each square into sixteen 2 1/2-inch squares. Place 1/2 inch apart on an ungreased cookie sheet. Cut 1-inch slits from each corner to center of square. Drop a level tsp of the coconut mixture onto each center.
• Sprinkle chopped nuts in the center and firmly press to seal. Bake for 8-10 minutes or until edges are firm and cookies are slightly puffed. Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.