How To make Frosty Peppermint Pinwheels
1 1/4 c Granulated sugar
1 c Shortening; butter flavored
2 Eggs
1/4 c Light corn syrup
Or pancake syrup 1 ts Vanilla extract
3 c All-purpose flour; plus
2 tb All-purpose flour; divided
3/4 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Peppermint extract
Green food coloring Recipe by: Woman's Day, Holiday Baking 1994 In a large bowl with an electric mixer on medium speed, beat the sugar and shortening until well blended. Add the eggs, syrup and vanilla extract. Beat until well blended and fluffy. In a medium bowl, combine 3 cups flour, baking powder, baking soda and salt. With the mixer on low speed, gradually add the flour mixture to the shortening mixture; mix until well blended. Divide the dough in half. Place one half in a medium bowl. Add the peppermint extract and food coloring, a few drops at a time, until the desired shade of green is reached. Wrap the dough halves in plastic wrap. Refrigerate for several hours or overnight. Spread 1 tablespoon flour on a large sheet of waxed paper. Place one dough half on the floured paper; flatten slightly with your hands. Turn the dough over and cover with another large sheet of waxed paper. With a rolling pin, roll the dough into a 14 x 9-inch rectangle; set aside. Repeat the procedure with the other half of the dough. Remove the top sheet of waxed paper from both rolled out doughs. Invert the plain dough onto the green dough, lining up the edges carefully. Roll the
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Rainbow Frosted Chocolate Cupcakes (collaboration with CookingAndCrafting) -with yoyomax12
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Here the recipe video on how to make Swiss meringue buttercream that I used in this video.
Found this frosting technique here:
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The BEST Christmas Cookies! Try These Christmas Cookie Recipes for Your Next Party! | Everyday Manna
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PINWHEEL COOKIES
**PINWHEEL COOKIES**
Baking my way through the pandemic one recipe at a time., let the craziness continue EVERY morning at 10am on Facebook LIVE
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PINWHEEL COOKIES
INGREDIENTS
100g Butter (Salted)
100g Caster sugar
1 egg yolk
2 teaspoons vanilla extract
1 tablespoons milk
200g Plain Flour
1 Teaspoon baking powder
CHOCOLATE PASTE:
20g cocoa mixed with15g melted butter and 1 tablespoon of milk
METHOD
Pre-heat oven to 180C & line cookie tray
Melt 15g of butter in 1 tablespoon of milk for a few seconds in the microwave. Add cocoa and mix well. Set aside. (chocolate paste)
Cream butter and sugar until light and fluffy. Add your egg yolk , vanilla extract, then milk, until mixed.
Mix the flour together with the baking powder, gradually add your dry ingredients , until the dough leaves the side of the bowl. Divide dough, (it weighs approximately 450g in total ) you want to weigh out 150g of dough to add to your chocolate paste and then the rest 300g is for your vanilla cookie
Add your chocolate paste to your weighed out vanilla (150g ) and put it back in the mixing bowl to beat until the chocolate mixture is until fully incorporated. This now forms the chocolate dough.
Form the vanilla and chocolate dough into balls, flatten and wrap the cookie dough in cling wrap , chill for about 10-15 minutes as it makes life easier when rolling out. Roll vanilla dough between clingfilm sheets into a rectangle around 7” in width and 8” in length. Repeat with the chocolate dough. Lie each dough side by side both still covered with clingfilm.
Peel back one sheet of clingfilm from both doughs and now flip the chocolate dough on to the vanilla dough ,you’ll end up with the chocolate on top of the vanilla dough with the clingfilm still attached ,like a clingfilm sandwich.
With the clingfilm still on ,lightly press the surface with a rolling pin ,this helps stick both the vanilla and chocolate dough together , peel off remaining clingfilm. Trim the edges to tidy up…
With the short end facing you, roll the dough tightly into a log just like you would a swissroll (Vanilla dough still has the clingfilm on its base to make it easier to roll up) roll your dough in some sprinkles and chill in fridge for 30minutes
Slice about a finger thickness in width with a sharp knife.
Place cookie slices on a cookie sheet lined with parchment paper and bake for 10 - 12minutes depending on the size. Check at 10minutes they should be baked, slightly puffed up and a little golden around the edges
Remove cookies from tray and place on a cooling rack …Devour
TIP Once you split your dough, you can dye your vanilla cookie dough portion with gel paste if you wish and add a flavouring…so colour it green and add peppermint to make peppermint pinwheels! ..¼ teaspoon mint extract, squeeze of gel.
Ka-Boom you’re done!
Easy peasy chockywockydoodah Day!
Cream Cheese Sugar Cookies Recipe- Heart Sandwich Cookies
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These cream cheese sugar cookies are my new favorite sugar cookie recipe!! The dough is a dream to work with (just make sure it is properly chilled) That almond extract and rich cream cheese really adds some character to cookies.
I made cute lil, colorful heart sandwich cookies that we loved in this house! They are so fun to eat.
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How To Make the EASIEST 2 Ingredient FUDGE Recipe for the HOLIDAYS
How To Make the EASIEST 2 Ingredient FUDGE Recipe for the HOLIDAYS. Check out what 2 ingredients make this fudge. You won't believe how scrumptious this fudge tastes.
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Christmas candy series day 5 of 10: soft caramel popcorn