Gale Gands Pinwheel Cookie Dough Recipe Epicuriouscom

KATIE'S PINWHEEL COOKIES

Steps:

• With a paddle attachment, beat butter, cream cheese, and egg yolk until smooth. Stir in flour and baking powder. Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside.
• Preheat oven to 350 degrees F.
• On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9-inch rectangle. With sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased cookie sheets. Brush with egg white.
• Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon colored sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center.
• Press one candy coated chocolate in center of each pinwheel.
• Bake until set, about 9 to 12 minutes. Using spatula, immediately remove from cookie sheets.

LAZY PINWHEEL COOKIES

Steps:

• Place the butter and sugar in a large bowl and stir until smooth. Add the eggs and vanilla and stir well. Add the flour, baking powder, and salt and stir until completely incorporated.
• Place a 2-foot-long piece of plastic wrap on a flat surface. Spread half of the dough down the center of the plastic to form an 18-inch-long, 2-inch-wide rectangle. Set the other half of the dough aside.
• Place the chocolate chips in a small saucepan and cook over low heat, stirring constantly, for 3 to 4 minutes, until the chocolate is melted. (Alternatively, if you have a microwave, place the chocolate chips in a small microwave-safe bowl and microwave on high heat for 30 seconds, then stir. If the chocolate is not all melted, place it back in the microwave for 15 seconds at a time, stirring after each time, until it is completely melted.)
• Stir the melted chocolate into the remaining dough and spread evenly over the white dough. Fold the excess plastic wrap over the dough and smooth with your hands to form a 1 1/2- to 2-inch-diameter log. Lift up the excess plastic wrap and use it to roll the log to one edge of the wrap. Tightly wrap the log in the plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 400°F.
• Remove the plastic wrap from the roll and cut into 1/4-inch-thick slices. Arrange the slices on a baking sheet about 2 inches apart and bake for 10 to 12 minutes, until lightly browned. Cool on parchment or waxed paper.

SNICKERDOODLES

Steps:

• Preheat oven to 375°F.
• In a small bowl, stir together the cinnamon and sugar and set aside.
• Combine the dry ingredients in a medium bowl and set aside.
• In a mixer with paddle attachment,cream the butter.
• Add the sugar and continue to mix, then add eggs, corn syrup and vanilla.
• Mix thoroughly.
• Add the dry ingredients a little at a time until well blended.
• Chill dough it it is sticky and hard to handle.
• Roll balls of dough into about the size of a walnut and then roll in the cinnamon sugar mixture.
• Place on an ungreased cookie sheet.
• Bake for 10 to 12 minutes or until puffed up and the surface of the cookie is cracked.
• When done let cool for a few minutes before moving to wire rack to completely cool.