Best 3 Christmas Pinwheel Cookies Recipes

CHRISTMAS PINWHEEL COOKIES

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.

CRANBERRY CHERRY PINWHEEL CHRISTMAS COOKIES

Steps:

• Make filling: Combine cranberries, cherry preserves and cinnamon with water in a medium saucepan. Simmer, stirring frequently, for 5-8 minutes, or until mixture softens and most of the liquid is absorbed. If it seems too dry, stir in 1 tablespoon water. Transfer to a food processor and process until smooth. Refrigerate until cool. (Filling may be stored up to 48 hours. Bring to room temperature and stir well before using.).
• Make dough:.
• Beat together butter and sugar with an electric mixer until light and fluffy, then beat in eggs, orange zest and vanilla. Sift flour, baking powder and salt into egg mixture and beat until combined well. Chill one hour.
• Assemble rolls:.
• Divide dough in half and roll out each piece between sheets of wax paper into a roughly 8 x 12 inch rectangle. Remove top sheet of wax paper (if it sticks too much, refrigerate dough for a few minutes to firm it up).
• Divide filling between rectangles, spreading it very thin in an even layer (you may have a little excess filling). Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using the wax paper as an aid, to form a 12 inch long log. Wrap rolls in wax paper and smooth out the logs by running your hands over them to make them as evenly sized as possible. Be gentle but firm. Wrap in foil and chill until firm, about 2 hours.
• Preheat oven to 350°F.
• Working with one roll at a time, keeping remaining roll chilled, cut rolls crosswise into 1/8 - 1/4 inch slices. Arrange slices 1 inch apart on ungreased cookie sheets, shaping the slices into neater rounds if necessary. Bake in the middle of the oven until pale golden and set, 8-12 minutes. Let stand on cookie sheet for about a minute to set. Transfer warm cookies to racks to cool.
• Passive cooking time includes chilling and baking the entire batch.

CHRISTMAS PINWHEEL COOKIES

Steps:

• In a mixing bowl, beat butter at medium speed until creamy.
• Gradually add sugar, beating until fluffy and light.
• In smaller bowl, combine flour, baking soda, baking powder, and salt;
• Slowly add flour mixture to the butter mixture and beat at low speed until well incorporated.
• Divide the dough into 2 equal portions making 2 rolls.
• Take 1 roll and place in a small bowl. Add the red food coloring and mix well with a large spoon. If the color isn't red enough, add more red food coloring.
• Add the crushed peppermint candy to this red dough. Mix well with the large spoon and form into a log.
• Now, wrap each log with Saran wrap and chill for 45 minutes or until firm.
• At this point instead of chilling dough, if you plan on baking these later, you may freeze the dough for up to 6 weeks.
• Creating the pinwheels:.
• Lightly flour your rolling surface.
• Take the plain dough and roll into a 12 x 8-inch rectangle.
• Place a large piece of wax paper and and roll the red dough into a 12 x 8-inch rectangle by placing another piece of wax paper or Seran Wrap on top of the red dough so the rolling pin doesn't touch and stick to the dough.
• Now, lift the wax paper or Seran Wrap off the red dough. Invert the plain dough on top of the red dough.
• Cut dough in half so you have 2 (12 x 4-inch) rectangles.
• Roll up each rectangle in jelly-roll fashion and as you do so, remove the wax paper or Seran Wrap that is on the bottom of the red dough. Start at the long side. Wrap each log in Seran Wrap.
• Chill about an hour.
• Preheat oven to 350 degrees. If using dark pan, preheat oven to 325 degrees.
• Remove dough from refrigerator and unwrap.
• Cut dough into 1/4 inch slices.
• Bake for 6-7 minutes or until set; cool slightly on pans, then remove to racks to cool completely. Note: 6 minutes will give you a chewier cookie.