Gingerbread Pinwheels Recipes

PEPPERMINT PINWHEELS

Steps:

• Cream butter and sugar until light and fluffy; beat in egg yolk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; mix extract and food coloring into one portion., Between waxed paper, roll each portion of dough into a 16x10-in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle; roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate overnight or until firm., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 12-14 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.

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.

WHITE CHOCOLATE & GINGER PINWHEELS

Steps:

• In medium bowl, combine Gingerbread Cookie Mix, half & half, egg and butter. Mix until ingredients are well blended and soft dough forms. Chill dough for 1 hour.
• In microwave safe bowl, melt chips with shortening, stirring at 15 second intervals until mixture is melted. Add butter, vanilla extract and half & half. Beat in flour. Chill dough for 1 hour.
• On a cookie sheet, between 2 sheets of waxed paper, roll out the white chocolate dough to form a 15x10-inch rectangle. Freeze for 5 minutes. Repeat this process with the gingerbread dough.
• Remove the top sheet of waxed paper from both rolls. Turn the gingerbread cookie dough onto the white chocolate dough; pat together. Refrigerate 20 minutes. Using the bottom sheet of waxed paper, start rolling dough on one long side. Wrap the roll with waxed paper. Freeze until firm about 1 hour.
• Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Unwrap the dough and cut into 2 rolls. Bake one roll at a time and keep remaining roll in freezer until ready to bake. Cut each roll into 1/4-inch slices. Place cookie slices 2" apart; sprinkle with coarse sugar. Bake 10-12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheets. Remove to wire rack to cool completely.