In the realm of sweet indulgences, candy cane pinwheels stand as an iconic confection, twirling their captivating red and white stripes to entice taste buds. These delectable treats derive their name from their resemblance to the beloved candy canes associated with holiday cheer. Imagine crisp and flaky pastry dough, enveloping a sweet and minty filling, harmoniously blending flavors in each bite. Whether you're seeking a festive addition to your holiday spread, a fun baking project with loved ones, or simply a moment of minty delight, this guide will lead you through the steps of creating the perfect candy cane pinwheels, transforming your kitchen into a winter wonderland of sweet creations.
Here are our top 4 tried and tested recipes!
CHOCOLATE PEPPERMINT PINWHEEL COOKIES
Steps:
- Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.
- Preheat oven to 375 degrees.
- Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.
- Yield: approximately 3 dozen, 2 1/2-inch cookies
- Prep Time: 15 minutes
- Cook Time: 7 to 9 minutes
- Inactive Prep Time: 2 hours
CANDY CANE PINWHEELS
From Cook's Country magazine. Grind the peppermint candies in a food processor until they are pulverized. Times do not include chill time of at least 2 hours.
Provided by AshK5246
Categories Dessert
Time 35m
Yield 4 1/2 dozen, 50-54 serving(s)
Number Of Ingredients 10
Steps:
- whisk flour, baking powder, and salt in bowl.
- With electric mixer on medium-high speed, beat butter and sugar until light and fluffy (about 2 minutes).
- Beat in egg until incorporated.
- Reduce speed to low, add flour mixture, and mix until dough forms (about 1 minute).
- Remove half of the dough from bowl and reserve.
- Add extracts, candy, and food coloring to remaining dough and mix until combined.
- Place reserved dough between 2 sheets of parchment paper and roll into 14 by 8-inch rectangle. Repeat with peppermint dough, then place on top fo plain dough and press gently to adhere.
- With long side facing you, roll dough into log.
- Wrap dough in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.
- Line 2 baking sheets with parchment paper.
- Slice chilled dough into 1/4-inch rounds and place 1 inch apart on prepared baking sheets.
- Bake until edges are just golden (12-14 minutes), switching and rotating sheets halfway through baking.
- Let cool 10 minutes on sheet, then transfer to wire rack and cool completely.
- Repeat with remaining dough.
Nutrition Facts : Calories 73.2, Fat 3.4, SaturatedFat 2.1, Cholesterol 12.3, Sodium 19.1, Carbohydrate 9.8, Fiber 0.2, Sugar 4, Protein 0.9
CHOCOLATE PEPPERMINT PINWHEEL COOKIES
Steps:
- Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
GRANDMA'S PINWHEEL CANDY
This is potatoe candy without the potatoes. This was my Dad's favorite during the Christmas holidays. Sweet and yummy!
Provided by Mayniac May Family
Categories Candy
Time 30m
Yield 1 roll
Number Of Ingredients 6
Steps:
- Mix all but peanut butter together.
- (add more milk/ or sugar if you need. Should be like a doughy ball, but not real sticky).
- On wax paper, sprinkle some of the sugar on it to help if from sticking, and roll out mixture. Make it as square as possible.( I roll mine out sort thin, but again this depends on your preference).
- Smooth on peanut butter to desired thickness.
- Start on oneside, and begin rolling it up. (It will look like a large log) Put sugar on your hands and keep putting on 'log' as you roll it up to help make it easier.
- Take the 'log', and roll it up in wax paper, and then a kitchen hand towel (to help keep shape) and chill in the fridge (or freezer if you are in a hurry)The colder- the easier to slice.
- Once cold, slice as desired thickness.
- (put wax paper in between layers when stacking so the pieces don't stick together).
- Keep refridgerated until time to serve.
Tips:
- Mise en Place: As with any baking recipe, mise en place (or "putting in place") is key. Make sure you have all your ingredients and equipment ready before you start baking.
- Use Fresh Ingredients: The fresher your ingredients, the better your pinwheels will taste. If possible, use organic ingredients.
- Chill the Dough: Chilling the dough before baking will help it hold its shape and prevent it from spreading too much.
- Roll the Dough Thin: The thinner you roll the dough, the crispier your pinwheels will be. Aim for a thickness of about 1/8 inch.
- Don't Overbake: Candy cane pinwheels are best when they are slightly underbaked. This will help them stay soft and chewy.
Conclusion:
Candy cane pinwheels are a delicious and festive treat that are perfect for Christmas parties and cookie exchanges. They are easy to make and can be customized with your favorite flavors and colors. With a little planning and effort, you can create beautiful and delicious candy cane pinwheels that will be the hit of your holiday party.
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