GINGERBREAD WALNUT PINWHEELS

Gingerbread Walnut Pinwheels image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h20m

Yield 48

Number Of Ingredients 9

1 cup finely chopped walnuts
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 pouch Betty Crocker™ molasses cookie mix
1/3 cup butter or margarine, softened
1 tablespoon water
1 egg

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