Sumptuous dough gets the star treatment and joins the holiday cookie box.
A variety of delicious fillings are as limitless as your imagination.
How time has been flying lately and how a few things get left by the wayside.
This scene I’m fortunate to have nearby keeps reminding me of what’s important.
I do however stay clear on my path of nature walking whenever the weather permits.
Sometimes I also need to grasp onto the latest hour shaving sunset to complete my day
Holiday cheer and baking goodies have a tendency to reach the child in me.
I love trying new recipes, however, I do make sure to have a few standbys just in case.
For the longest time I’ve been manipulating this particular dough to my heart’s content.
I’ve used it in so many ways that I can now baptize as my all-in-one holiday cookie dough.
PINWHEEL pastry cookie
makes 40 pastry cookies
(American / Metric measures)
. 2 cups (200g) All-Purpose flour
. 1/2 cup (64g) confectioner's sugar
. 1/2 tsp. (2.5ml) sea salt
. 1 cup (250ml) cold, unsalted butter
. 4 oz (125g) cold cream cheese
FILLING ideas for Pinwheels:
1 Tbsp. (15ml) of every chosen single ingredient (unless otherwise mentioned):
. Dulce de Leche, a sprinkle of instant coffee, as well as a few crushed pecans.
. Chestnut puree, a few Chocolate shavings and roasted, crushed nuts
. Jam and a small portion of nuts
. candy sprinkles of choice.
. Place flour, icing sugar and salt in a food processor. Whirl until mixed. Then add the cold, cubed butter and cream cheese. Pulse, just until dough starts to come together. Do not over mix.
. Form dough into a ball, divide and then flatten each into a rectangular shape. Wrap with plastic and refrigerate until firm for at least 1 hour or up to 1 week.
. Remove 1 dough at the time from refrigerator and let it stand at room temperature to soften enough for easy rolling, about 30 minutes.
. Pre-heat oven to 350F/180C/Gas4.
. Position rack in the center of the oven.
. Line 2 baking pans with parchment paper.
...Dough roll out:
. On a lightly floured surface and also using a floured rolling pin, spread out a 1/8 inch (25mm) thick rectangle measuring 12x15 inches (30.5x38cm).
. With a knife (or ribbed ravioli cutter), cut or roll through the rectangle piece into 20 square units measuring 3x3 inch (7.5x7.5cm) each.
. Place each square about 1 inch (2.5cm) apart onto the baking sheet.
...To form the star (Pinwheel):
make a 1-1/4-inch (3cm) cut from each corner toward center (do not cut through center).
. Place 1/4 tsp. (1.25ml) of filling in the center of each square.
. Fold every other point toward the center, overlapping pieces and covering most of the filling. Press lightly to seal. Refrigerate for 20 minutes or up to one hour for best results before baking. Decorate with any candy sprinkles of choice.
. Bake them for about 8-10 minutes or until golden. Transfer to a rack to cool completely. Repeat with the remaining dough and filling mixture.
Holidays are crazy busy for us all and baking treats should hopefully not feel like a chore.
I really hope you all take pleasure not only eating treats but creating them as well ;o)
Here’s wishing you all wonderful times with your family and friends during this festive season.
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Here’s a few more holiday treats that may be of interest: