What method is pinwheel cookies are made of?

The basic process involves dividing the cookie dough and adding color and flavoring extract to half. The dough is then rolled into rectangles and sandwiched together. Roll them up into a log, then just slice and bake .

How do you fold pinwheel cookies?

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 .

What company makes pinwheel cookies?

The Chicago Cookie Store - Maurice Lenell - Pinwheels, Raspberry Jelly Swirls, Almonettes, Oatmeal Raisin, Butterscotch Stars, Chinese Almonds, Fudge Brownies, Chocolate Chips, English Toffee Bars.

What company made pinwheel cookies?

Instructions for making Maurice Lenell Pinwheel Cookies: This recipe is for 2 batches of cookie dough: one vanilla and one chocolate. MAKE 2 BATCHES OF THE BELOW COOKIE DOUGH for these Maurice Lenell Cookies.

What are the make up methods of cookies?

Cookie Dough Makeup The one-stage blending method combines all ingredients and gently mixes them at a low speed to a uniform batter . The creaming method combines the fat and sugar and blends them together first before adding eggs, liquids, flour, and leavening agents.

What are pinwheels made of?

Duros de harina (also known as pasta para duros, duritos, durros, pasta para durito, chicharrones, churritos, Mexican wagon wheels or pin wheels) are a popular Mexican snack food made of puffed wheat , often flavored with chili and lemon.

What is rolled or molded cookie method?

Molded cookies are made from a much stiffer dough that can be handled much like clay . Molded cookies are usually rolled into balls or other simple shapes. Peanut Butter cookies are one of the most common molded cookies as most recipes roll the dough into a ball and then press in a crisscross pattern with fork.

What are windmill cookies made of?

Enriched flour (wheat, malted barley, niacin, iron, thiamine mononitrate, riboflavin, folic acid), sugar, vegetable oil (canola, palm, palm kernel), sliced almond, water, interesterified soybean oil, invert sugar, spice (cinnamon, nutmeg, coriander, mace, cloves, allspice, ginger, cardamom), baking powder (baking soda, ...

Linzer Pinwheel Cookies - RecipeGirl (2024)

10 minutes minutes

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Always a favorite: Linzer Pinwheel Cookies

This recipe may very well be my favorite cookie recipe of the season. The cookie part has a lovely (light) lemon flavor, and the raspberry swirl is ever-present. The cookie turns out to be a crispy sort of cookie.

The recipe is another one from the book I’m currently obsessed with: The Ultimate Cookie Book by Better Homes and Gardens. There are so many classic, new and all-around delicious cookie recipes in this book (more than 500!) that I can hardly stand it! I have so many recipes bookmarked to make. The temptation to bake is great!

There are a few steps involved in making these, but it’s well worth the time spent. The dough needs to chill… then you roll it with the raspberry and chill some more… then cut and bake. It’s not that big of a deal, but you need to plan for it. Since my kiddo is rather enamored with raspberries, he was just as happy with these as I was.And I love that they’re going to add a splash of color to my holiday cookie platter.

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These are festive cookies perfect for Christmas or Valentine's Day.

Recipe Details

Prep Time: 35 minutes mins

Cook Time: 10 minutes mins

Chill Time: 5 hours hrs

Total Time: 5 hours hrs 45 minutes mins

Course: Dessert

Ingredients

1 cup (2 sticks) butter, at room temperature
1½ cups granulated white sugar
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
1 teaspoon finely grated lemon zest
3¼ cups all purpose flour
⅔ cup seedless raspberry jam

Instructions

In a large mixing bowl, use an electric mixer to cream the butter for about 30 seconds. Mix in the sugar, baking powder and salt. Beat in the eggs and lemon zest. Beat in the flour until incorporated. Divide the dough in half. Wrap each half in plastic wrap and chill for about 1 hour (or until the dough is easy to handle).
Roll half the dough at a time between sheets of waxed paper into a 10 inch square. Remove the top sheet of waxed paper. Spread the dough with jam to within ½ inch of the edges. Don't slop it on thick or it will be a mess when you try to roll it (it'll squish out). Give it a nice, thin layer of jam. Roll up the dough using the bottom sheet of waxed paper to help lift and guide the dough. Moisten the edges, and pinch to seal. Wrap each spiral log in waxed paper or plastic wrap. Chill for 4 to 24 hours or until dough is firm enough to slice.
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
Using a sharp knife, quickly cut spiral logs into ¼ inch slices, repositioning the logs as needed to keep them from flattening. If the logs become too soft during cutting, place them in the freezer about 10 minutes or until they firm up. Place the slices 2 inches apart on the prepared cookie sheet.
Bake for 10 to 12 minutes or until the edges are firm and the bottoms are light brown. Cool on the baking sheet for a couple of minutes, then transfer to a rack to cool completely.

Notes

Store cookies at room temperature or refrigerated in an airtight container up to 2 days, or freeze up to 3 months.

Nutrition

Serving: 1serving, Calories: 113kcal, Carbohydrates: 17g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 69mg, Potassium: 18mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 143IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 0.5mg

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