CHRISTMAS PINWHEEL COOKIES RECIPE | ALLRECIPES
This recipe was handed down by my 'Baba' (Ukrainian for 'grandmother'). She originally just made a chocolate and plain pinwheel cookie, but I adapted it easily to create a very colorful variety that my kids and husband adore at Christmas time!
Provided by Gitano
Categories Refrigerator Cookies
Total Time 8 hours 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 72 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 76.5 calories, CarbohydrateContent 10.2 g, CholesterolContent 14.2 mg, FatContent 3.6 g, FiberContent 0.2 g, ProteinContent 0.9 g, SaturatedFatContent 2.2 g, SodiumContent 70.6 mg, SugarContent 4.9 g
SPICY ITALIAN CRESCENT RING RECIPE - PILLSBURY.COM
This crescent ring is loaded with all the delicious flavors of an Italian sub, great for serving at parties or during busy weeknights.
Provided by Shawn Syphus
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F (350°F for dark or nonstick cooking sheet).
- Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
- Place 8 cheese halves on the half of each triangle closest to center of ring. Top with ham. Top with roasted red bell peppers, salami and capocollo slices over ham. Arrange pepper rings over top. Cover with remaining 8 cheese halves.
- Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.
- Bake 23 to 28 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
Nutrition Facts : Calories 390 , CarbohydrateContent 26 g, CholesterolContent 50 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 19 g, SaturatedFatContent 10 g, ServingSize 1 Slice, SodiumContent 1380 mg, SugarContent 8 g, TransFatContent 0 g
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