How To make Cherry Pinwheel Cookies
2 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
3/4 c Butter; softened
3/4 c Granulated sugar
1 lg Egg
1 ts Vanilla extract
1/2 ts Almond extract
1/2 c Cherry preserves
Mix together flour baking powder and salt. In a separate bowl beat together egg and sugar. In a large mixing bowl at medium speed, mix until light and fluffy. Beat in egg mixture, vanilla and almond extracts, till well blended. Turn mixer to low speed and beat in dry ingredients into wet ingredients, just till combined. On a lightly floured piece of waxed paper roll out dough into a rectangle, about 9x12 inches. Place dough on a cookie sheet. Cover and chill till firm, about 15 minutes. Uncover dough and spread the cherry preserves, evenly over the dough, leaving a 1/2 inch border. Starting from the shorter side, roll up the dough in a jelly-roll fashion. When done, wrap the roll in plastic wrap and freeze for 2 hours. Preheat the oven to 375. Spray 2 cookie sheets with nonstick cooking spray. Unwrap frozen cookie dough and slice into 1/4 inch thick pieces. Place onto cookie sheets. Bake until the edges are golden brown, about 12-15 minutes. Cool the cookie sheets for 1 minute, then transfer to a wire
rack to cool completely. THE DESSERT SHOW -----
How To make Cherry Pinwheel Cookies's Videos
Claire Saffitz Makes Easy Homemade Pinwheel Cookies | Dessert Person
Claire Saffitz Makes Easy Homemade Pinwheel Cookies | Dessert Person
To make these pinwheel cookies, phyllo dough is brushed with melted butter, sprinkled with cardamom sugar, rolled into a spiraled log, and sliced and baked. In the oven, the melted butter and cardamom sugar mingle and caramelize on the sheet pan, forming a glassy surface, while the phyllo bakes up flaky and golden all the way through. The cookies are so shatteringly tender that they give palmiers, a buttery French cookie
made from puff pastry (and one of my favorite cookies), a run for their money.
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Phyllo Cardamom Pinwheels
Ingredients:
¾ cup demerara sugar (5.3 oz / 150g)
½ teaspoon ground cardamom
Pinch of kosher salt
9 sheets frozen phyllo dough measuring 18 × 13 inches (8 oz / 226g),
thawed overnight in the refrigerator
10 tablespoons unsalted butter (5 oz / 142g), melted
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Like The Drink But So Much Better - Mai Tai Pinwheel Cookies #12tomatoes
In the mid-20th century a fascination with all things tiki and Polynesian swept the US. One of the premiere restaurants at the time was the tropical-themed Trader Vic’s where the mai tai drink originated. It was created to compliment a particular rum, but evolved into a super sweet drink that’s been pleasing crowds ever since. The phrase “mai tai” is an abbreviated form of the Tahitian phrase for “the best”.
In this cookie adaptation the flavors of cherry and lime come through, rolled in a sweet dough. Instead of a Maraschino cherry garnish, these pinwheel cookies have a sweet outer layer of sugar crystals that recall the bright appearance and sweet flavor of this mid-century drink.
INGREDIENTS
FOR THE DOUGH:
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup granulated sugar
zest of 1 orange
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 egg
FOR THE FILLING AND PREPARATION:
1/4 cup orange marmalade
1/4 cup cherry preserves or jam
1 tablespoon rum flavoring
zest of 1 lime
1 cup red or Turbinado sugar crystals for decoration
Full recipe:
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Cherry Pinwheels!
How to make cherry pinwheels.
Music Credit
Song: Non Piu Andrai
Artist: Ron Meixsell
Music was added to video through Youtube Audio Library.
CHRISTMAS COOKIES????SLICE & BAKE! | HOLIDAY COOKIES RECIPE
Today, I am making delightful Christmas tree cookies all from scratch to celebrate this Christmas season! The type of cookies is called icebox cookies, which you can also enjoy by chilling in a fridge. I hope you’ll enjoy this video and try it at your home if you get a chance!
Please share this video if you know someone who might love this tutorial!:
[INGREDIENTS]
• Unsalted butter: 226g (8oz, 2 US sticks)
• Powdered sugar: 180g (6.3oz)
• Salt: 1/4 tsp
• Whole egg: 1
• Egg yolk: 1 (Save the egg white for egg wash)
• Cake flour: 350g (12.3oz)
• Almond flour: 70g (2.5oz)
• Colorings: Add as you like! (A link is below)
• Sprinkles: As your choice!
Egg wash:
• Egg white: 1
• Water: 30g (1oz)
Bake at 340F | 170C for about 10 mins
and turn the temperature down to 330F/165C and bake for another 10 mins or until the edge is slightly toasted.
*Adjust the time and temperature depending on the oven and the size of your cookies. (Today, it was about 2 inch/5cm)
TOOLS & INGREDIENTS I USED/MENTIONED TODAY:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
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#christmascookies #iceboxcookies #sugarcookierecipe #christmastreecookies #icebocookierecipe #sugarcookies #アイスボックスクッキー
Eugenie Cookie Rainbow Heart Cookies Slice & Bake Surprise
Eugenie Cookie is new Valentine cookie! Slice & Bake Surprise Rainbow Cookies with heart, French sables. Find Eugenie Cookie Recipe here:
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Cherry Pinwheel Cookie Tutorial, Miniature Food Tutorial, Polymer Clay
I will be working on the written portion soon everyone.
Thank you so much for watching.
If you would like to see more tutorials please subscribe, and like. If there if anything in particular you would like to see let me know. Eventually I would like to do just about every food :)
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