Peppermint Spinwheels -
Source of Recipe
Better Homes and Gardens®. Copyright 2002.
Recipe Introduction
Use the same technique for folding these cookies as you used for making paper pinwheels when you were a kid.
24 Servings
1/3 cup butter (no substitutes), softened
1/3 cup shortening
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 large egg
4 teaspoons milk
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup crushed striped, round peppermint candies (about 20)
1/3 cup red decorating sugar
24 wooden crafts sticks
1. Beat butter and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined. Beat in egg, milk, and vanilla, scraping sides of the bowl occasionally. Beat in as much flour as you can with the mixer; stir in remaining flour with a wooden spoon. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.
2. Heat oven to 350 degrees F. Roll each dough half on a lightly floured surface into a 12x9-inch rectangle. Cut each rectangle into twelve 3-inch squares using a sharp knife or a fluted pastry wheel. Place squares 2 inches apart on an ungreased cookie sheet. Sprinkle each with about 1 teaspoon crushed candy and about 1/2 teaspoon red decorating sugar; gently press into dough.
3. Cut 1-inch slits from each corner toward the center of each square. Fold every other tip to the center to form pinwheels, pressing lightly to seal the tips. Tuck a crafts stick into each pinwheel, pressing dough around stick. Sprinkle with additional crushed candy and red decorating sugar.
4. Bake for 7 to 8 minutes or until edges begin to brown. Cool for 1 minute. Transfer to wire racks and cool completely. (Do not lift by sticks until completely cooled.) Makes 24.
1 serving equals: Calories 143; Fat 6g (Saturated 2g); Cholesterol 16mg; Sodium 130mg; Carbohydrate 21g; Dietary Fiber 0g; Protein 1g
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