Turn Basic Sugar Cookies Into Eye-Catching Christmas Pinwheels
Don’t show up with basic sugar cookies to your Christmas cookie swap! Roll them up into pinwheels with snazzy swirls of flavor.
This Tipline video shows you an easy quick way to make pinwheels using store-bought cookie dough and a few ingredients. Just smear on your favorite fillings, roll, cut into slices and bake.
Check out the end of the clip for a fun way to package your beautiful cookies to really stand out on a kitchen counter or under a tree.
The full recipe for the date walnut, strawberry citrus, and chocolate coconut filled pinwheels is below:
Date Walnut Filling
1 pound dates, pitted and chopped
½ cup water
½ cup granulated sugar
1 cup finely chopped walnuts
Combine the dates, water, and ½ cup of granulated sugar in a medium-sized
saucepan. Cook over medium heat, stirring occasionally, until the mixture has thickened and the water has evaporated, about 5 minutes. Remove from the heat, stir in the nuts, and set aside to cool.
Strawberry Citrus Filling
1 tablespoon orange zest
1/3 cup strawberry jam
1 tablespoon turbinado sugar
Place preserves in a small bowl and microwave, about 10 seconds. Spread jam,
leaving ½-inch border around all edges. Zest orange over jam. Roll up. After cookies are cut and placed on a baking sheet, sprinkle with turbinado sugar.
Chocolate Coconut
1 ½ cup semisweet chocolate, coarsely chopped
1 cup sweetened shredded desiccated coconut
Add chocolate to a large glass measuring cup. Microwave for 30 seconds at a time, stirring in between, so chocolate will not burn. Spread chocolate onto dough. Sprinkle with coconut. Roll up.
To make Pinwheels:
Roll out dough into a 10 x 12-inch rectangle and ¼-inch thick. Spread filling all over, leaving ½-inch border along each side. Roll dough up into a log starting with the longer side. Wrap roll in waxed paper, twist ends to secure. Place in fridge, then chill for 2 hours (or freeze up to 1 month).
Preheat oven to 350°F and line two baking sheets with parchment paper. Use a serrated knife to cut rolls into ¼-inch slices, rotating rolls to keep them from flattening (reshape into rounds if needed).
Place slices two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 12 minutes, until edges are set. Cool for 1 minute on baking sheets, then transfer cookies to a wire rack to cool completely.
Store in an airtight container at room temperature up to 2 days or freeze up to 3 months.
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