Chocolate Pinon Cookies Recipes

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SOUTHWEST-STYLE PINON COOKIES



Southwest-Style Pinon Cookies image

A delicious New Mexico/Southwest-style cookie

Provided by Daily Inspiration S

Categories     Cookies

Time 50m

Number Of Ingredients 5

1 c butter, room temperature
2 1/4 c powdered sugar, divided
2 tsp vanilla, pure extract
2 c a. p. flour
1 c pinon nuts (pine nuts)

Steps:

  • 1. In a large bow, beat butter, 1/4 cup of the powdered sugar and vanilla until well combined. Stir in flour and pine nuts.
  • 2. Pinch dough into approximately 2 inch portions on a lightly floured board and roll each portion into a rope 1/2 inch thick. Cut the rope into 2 inch lengths.
  • 3. Place the pieces of dough, side by side, about 1 inch apart on two ungreased 10 x 15 inch baking sheets.
  • 4. Bake at 275 degrees F until edges are light golden brown - approximately 25-30 minutes. *Switch baking sheets around halfway during baking process.
  • 5. While cookies are still warm and still on baking sheets, sift remaining powdered (through a sieve) evenly over the cookies. Store in an airtight container for up to 1 week. Cool completely before serving.

BASIC CHOCOLATE PINWHEEL COOKIES



Basic Chocolate Pinwheel Cookies image

This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!-Denise Hufford, Midland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 9

1 cup butter, softened
2 cups sugar
1/2 cup packed brown sugar
2 large eggs
3 teaspoons vanilla extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup baking cocoa

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.

Nutrition Facts : Calories 153 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 87mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

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