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Pinwheel Star of the cookie box

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
Printer version

INGREDIENTS:
(American / Metric measures)

Pastry Dough: 
. 2 cups (320g) 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.
OR
. Chestnut puree, a few Chocolate shavings and roasted, crushed nuts
OR
. Jam and a small portion of nuts
Garnish:
. candy sprinkles of choice.



PREPARATION:
...Pastry Dough:
1. Place and mix the  flour, sugar and salt in a food processor.  Add the butter and cream cheese. Immediately, start to PULSE action about 5 times before whirling on MEDIUM speed just until dough is combined and detaching from the sides.  Do not over mix.  
2. Form dough into a fat log, DIVIDE in two and then form flattened rectangles.  Wrap with plastic and refrigerate until firm for at least 1 hour or up to 1 week.
...Assembly:
3. Afterwards, 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 and assembly of SQUARE pieces:
4. On a lightly floured surface and also using a floured rolling pin, spread out a 1/8inch (25mm) thick rectangle measuring 12x15inches (30.5x38cm). 
5. With a knife (or ribbed pastry wheel), cut or roll through the rectangle piece into 20 square units measuring 3x3 inch (7.5x7.5cm) each.
6. Place each square about 1 inch (2.5cm) apart onto the prepared baking pan.
 


  ...To form the star (Pinwheel): 
7. Make a 1-1/4-inch (3cm) cut from each corner toward center (do not cut through center).
8. Place 1/4 tsp. (1.25ml) of filling in the center of each square.
9. Fold every other point toward the center, overlapping pieces and covering most of the filling.  Press lightly to seal. Optional: Refrigerate for 20 minutes or up to one hour for best results before baking.  Decorate with any candy sprinkles of choice.
10. BAKE them for about 8-10 minutes or until golden.  Transfer to a rack to cool completely.  REPEAT. 







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.

Flavourful wishes,
Foodessa


Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com


Go HERE for more SWEET creations.






Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 


Here’s a few more holiday treats that may be of interest: