GINGERBREAD PEPPERMINT PINWHEELS

Gingerbread Peppermint Pinwheels image

Two holiday flavors—gingerbread and peppermint—come together in these impressive pinwheel cookies. I created the recipe especially for my husband, who loves the combination. —Joanna Quelch, Burlington, Vermont

Provided by Taste of Home

Time 1h10m

Yield about 6 dozen.

Number Of Ingredients 20

Ingredients

GINGERBREAD DOUGH:
1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
PEPPERMINT DOUGH:
1/3 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
2 tablespoons crushed peppermint candies

Steps:

For the gingerbread dough, in a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., For peppermint dough, in a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in peppermint candies. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., On a baking sheet, roll 1 portion of gingerbread dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Roll 1 portion of peppermint dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Remove top sheet of waxed paper; invert over gingerbread dough. Refrigerate 30 minutes. Remove waxed paper. Roll up tightly jelly-roll style, starting with a long side. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap dough and cut crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 31mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.