Best White Chocolate Ginger Pinwheels Recipes
BASIC CHOCOLATE PINWHEEL COOKIES
This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!-Denise Hufford, Midland, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 153 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 87mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE GINGERSNAPS
When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE GINGERSNAPS
My disdain for improperly used white chocolate is, I think, pretty well known, so one of my favorite holiday cookies might surprise you! It's one of the cookies in my Charm City Cakes Christmas cookie tins this year. It's a chewy-centered gingersnap cookie drizzled with white chocolate and chopped candied ginger. What's wonderful about these cookies is that you get a crackly texture from the candied ginger and the outside of the cookie as well as a soft, mushy texture from the inside of the cookie. You also get a sweet creaminess from the white chocolate that tempers the sharpness of the ginger. My philosophy is, when you use ginger, use it!
Provided by Duff Goldman
Categories Gingersnaps
Time 45m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream 2 cups sugar, oil, molasses, and salt together in a bowl.
- Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
- Roll dough into 1-inch balls, then roll the balls in remaining sugar.
- Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
- Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.
Nutrition Facts : Calories 161 calories, Carbohydrate 22.7 g, Cholesterol 1.1 mg, Fat 7.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 98.1 mg
HIBISCUS-SPIRALED GINGER COOKIES
Floral hibiscus and citrus zest, along with coarse sugar, make up a delightful swirl in a buttery shortbread dough with contrasting textures from chewy candied ginger and caramelized raw sugar. Every bite of this cookie is suffused with delicately sweet flavors, which are complemented by a slight fruity tang. For the prettiest spiral, make sure to roll your log tightly. The log can be wrapped and frozen for up to one month, or refrigerated for up to three days, then sliced and baked without thawing.
Provided by Yewande Komolafe
Categories cookies and bars, dessert
Time 1h15m
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Add 1 egg and mix until just combined. Scrape down the sides of the bowl.
- In a separate bowl, combine the flour, candied ginger, salt and ground ginger, and whisk together. Turn the mixer off, add flour mix to the butter all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. Wrap the dough in plastic wrap, pressing down to form a flat square. Refrigerate the dough until firm, about 30 minutes.
- In a small bowl, combine the turbinado sugar, hibiscus, edible flowers (if using) and orange zest.
- Roll the dough between two sheets of parchment paper into a 10-by-13-inch rectangle. Peel off the top sheet of parchment paper. Beat the remaining egg with 1 tablespoon of water in a small bowl, and brush the surface of the dough with the egg mixture. Sprinkle the hibiscus mixture over the dough, leaving a ½-inch border along one of the long edges. Press down lightly on the sugar to make sure it adheres to the dough. Turn the dough so that the coated long end is closest to you and, starting from that end, roll the dough into a tight log. Use the bottom sheet of parchment to help lift and roll the dough. Slice the log in equal halves, and wrap each half with 1 sheet of parchment. Refrigerate until the dough is firm enough to slice, at least 1 hour and up to 3 days.
- Heat the oven to 350 degrees. Line a sheet pan with parchment paper. Slice each log into ½-inch rounds. Lay the rounds on the prepared baking sheet, spacing at least ½-inch apart.
- Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, about 22 minutes. Move the cookies to a wire rack to cool completely. Store the cookies at room temperature in an airtight container for up to 3 days. The baked cookies can also be stored frozen in an airtight container for up to 10 days. Thaw at room temperature before serving.
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