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Pinwheel Shaped Cookies, Pastries etc recipes needed Please

post #1 of 3
Thread Starter 
I bought a pinwheel shaped cookie cutter.... but can't find recipes for it..... the pinwheel cookies I have found on the Internet...are all double sets of dough put together rolled and sliced to form a round pinwheel......that is not what I want... I want actual pinwheel shaped cookies, h'orderves, biscuits, ETC. Any help is appreciated! *** I have only one real pinwheel recipe....for apricot pinwheel shaped cookies... thanks
post #2 of 3

Try these:

 

* Exported from MasterCook *

1-2-3 Cookie Dough: The Essence of a Cookie Cookie

Recipe By :Pete V. McCracken, as adapted from
"Ratio-The Simple Codes Behind the Craft of
Everyday Cooking" by Michael Ruhlman
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Desserts
Dough Sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces sugar -- about 4 1/2 tablespoons
4 ounces unsalted butter -- 1 stick, soft but not melted
6 ounces flour -- 1 to 1 1/4 cups
1 pinch salt
1/2 teaspoon vanilla extract

Preheat oven to 350°F

Combine sugar and butter, beat until sugar is
evenly distributed and butter has become light in
color, add salt and vanilla extract.

Fold in the flour gradually and continue to mix
until a uniform dough is formed.

Roll dough into a log using plastic wrap, chill well, say 1/2 to 1 hour.

Slice about 3/8" thick and place on cookie sheet.

Alternatively, roll dough into 1 1/2" balls,
place on cookie sheet and press until 1/4"-3/8" thick

Bake at 350°F until cooked through, about 15-20 minutes.

Source:
""Ratio" by Michael Ruhlman, page 38"
Copyright:
"."
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1658
Calories; 94g Fat (50.6% calories from fat); 19g
Protein; 187g Carbohydrate; 5g Dietary Fiber;
248mg Cholesterol; 150mg Sodium. Exchanges: 8
1/2 Grain(Starch); 18 1/2 Fat; 4 Other Carbohydrates.

NOTES : Alternative Flavorings and ideas:

Add nuts. Roll dough balls in chopped nuts before
placing on cookie sheet and pressing to desired thickness

Nuts that work include almonds, pistachios
walnuts, Hazelnuts, macadamia nuts, cashews.

Replace 1/3 of the flour with pulverized nuts, if
you use hazelnuts you create a version of Linzer dough.

Add spices, for example, 1/4 teaspoon each of cinnamon, cloves, and nutmeg

Add extract(as), such as almond 1/4 teaspoon.

Add chocolate: Melt 3 ounces of good semi-sweet
or bittersweet chocolate, sift the flour over it,
and fold into the butter-sugar mixture

Add peanut butter, see previous

Vary the type of sugar, i.e. brown sugar, Agave
nectar, sugar & molasses, sugar & honey

Vary the fat, i.e. vegetable shortening (for
crisper cookies), pliable animal fats for savory accompaniments

Adding eggs or baking powder change the nature of
the cookie. Both will help give a little softer, airier crumb.

Whipped egg white result in a tuile, 1 part egg
white, 1 part sugar, 1 part flour,1 part melted
butter, and a touch of almond extract for French Almond Tulie

Varying the ratio, 1-1-1 = rich,chewy, often called "drop cookies

Increasing sugar ration will lead to crisper cookies.

Nutr. Assoc. : 0 0 0 0 0


* Exported from MasterCook *

Classic Sugar Cookies

Recipe By :Pete V. McCracken, as adapted from
"Ratio-The Simple Codes Behind the Craft of
Everyday Cooking" by Michael Ruhlman
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Dough
Sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces unsalted butter -- 2 sticks/cubes
8 ounces sugar -- about 1 cup
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
12 ounces flour -- about 3 cups
1 teaspoon baking powder
Optional garnishes
colored sugar
coarse sugar
coursely chopped almonds or other nuts

Preheat oven to 350°F

Combine butter, sugar, egg, and vanilla extract
and mix thoroughly in a stand mixer or by hand.

Combine remaining ingredients, except garnish,
and fold into butter-sugar mixture.

Wrap dough in plastic wrap and refrigerate until chilled, an hour or more.

For "cut cookies", roll dough out flat, about
1/4"-3/8" thick, and cut with cookie cutter(as). Place on baking sheet.

Dough can be shaped into individual balls and
flattened with the bottom of a glass or dough
can be shaped into a log (cylinder), chilled, and sliced into 1/4"-3/8" disks.

Sprinkle with garnish, if desired

Bake for 15 minutes or until done (slightly browned around edges)

Source:
""Ratio" by Michael Ruhlman, page 44"
Copyright:
"Copyright ©2010 all rights reserved, by Pete
V. McCracken, 657 Village Green St., Porterville,
CA 93257 (559) 784-6192 PersonalChef@cwdi.org"
Yield:
"24 each"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 160
Calories; 8g Fat (44.8% calories from fat); 2g
Protein; 20g Carbohydrate; trace Dietary Fiber;
30mg Cholesterol; 69mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 3

 We use that cutter to cut pastry / laminated dough with and it looks like that's not what your looking for. I saw other people on the web mention  Sugar Cookie dough for it, but I am not sure how well it would handle that shape. I would suggest you do a search for a French Pastry Dough called " Pate Brisee" its mostly used for tart and quiches shells but they also make cookies with it. Its pretty much a butter cookie like dough with very few ingredients. It also works well for both sweet and savory fillings so the sky is the limit to what you can stuff in the middle of it.

 

joy of baking has one here. http://www.joyofbaking.com/PateBrisee.html   
 

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