Awesome Christmas Pinwheel Cookies


Christmas Pinwheel Cookies Fresh Christmas Cookie Pinwheels











INGREDIENTS








  • your favorite sugar cookie dough

  • red food coloring (gel is best)

  • Christmas nonpareil sprinkles (they are the little balls)








INSTRUCTIONS








  1. Separate dough into 2 halves. Add red food coloring to one
    half. Add 1/2 of your cookie dough to a stand mixer and add red food coloring
    until your mixture reaches your desired color. You can also knead food coloring
    into dough until completely combined if you do not have a stand mixer. 

  2. Place red cookie dough on parchment paper. Roll red cookie
    dough to about 1/4 inch thick rectangle. Set aside. 

  3. Place plain cookie dough on parchment paper (or wax paper).
    Roll plain cookie dough out to about 1/4 inch thick rectangle. Stack cookie
    dough sheets on top of one another with the parchment on the outside. 

  4. Remove the top parchment and roll over the dough gently with
    a rolling pin (to help the 2 doughs become one). Begin on one end and roll the
    cookie dough into a log (removing the remaining paper as you go). If dough is
    too soft to work with, refrigerate for 30 minutes and then try again.

  5. Once dough is formed into a log, wrap tightly with plastic
    wrap and refrigerate for 1 hour.

  6. Meanwhile: pour sprinkles into a cookie sheet. Unwrap dough
    and roll into sprinkles. Rewrap and refrigerate 3 hours to overnight.

  7. Preheat oven to 350ºF. 

  8. Slice cookies and place on cookie sheet about 1 inch apart.
    Bake according to your sugar cookie directions or until the cookies feel
    set. 

  9. Allow to cool for 5 minutes on the cookie sheet and then
    transfer to a cooling rack to cool completely.

  10. Enjoy!







Base Recipe adapted from this SITE







Comments

Post a Comment

Popular posts from this blog

Lovely Baked Ranch Chicken with Broccoli and Bacon

Image
Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. This article and recipe adapted from this site
Read more

Beautiful Copycat Longhorn Parmesan Crusted Chicken

Image
Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder  Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum o...
Read more

Awesome Slutty Cheesecake Bars

Image
INGREDIENTS 1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury) 20 Oreo cookies, plus more for topping 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract Pinch of kosher salt Warm caramel, for drizzling   DIRECTIONS Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes. Refrigerate until completely chilled, at least 3 hours and up to overnight. Remove cheesecake bar from baking dish and slice. Drizzle with warm...
Read more