GINGERBREAD WALNUT PINWHEELS
These delicious walnut pinwheel cookies made with Betty Crocker® molasses cookie mix are chewy and taste like gingerbread - a perfect dessert for any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 48
Number Of Ingredients 9
Steps:
- In small bowl, mix walnuts, brown sugar, ginger, cinnamon and cloves. In medium bowl, stir cookie mix, butter, water and egg until dough forms.
- Divide dough in half. Place 1 portion of dough between 2 (16x12-inch) sheets of waxed paper; roll dough into 11x6-inch rectangle. Remove top sheet of waxed paper from dough. Sprinkle evenly with half of walnut mixture, pressing into dough. Tightly roll into a log, starting at short side and using bottom sheet of waxed paper as a guide. Repeat with remaining dough portion and walnut mixture. Wrap tightly in waxed paper; freeze 2 hours or until very firm.
- Heat oven to 350°F. Unwrap dough; cut into 1/4-inch slices. On ungreased cookie sheets, place slices 1 inch apart. Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg
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