Gingerbread Pinwheels

Name: Gingerbread Pinwheels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 50
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 177 milliliters firmly packed brown sugar; 170 grams 3/4 cup butter, at room temperature; 227 grams cup butter, at room temperature; 1 large egg; 2 larges egg yolks; 532 milliliters all-purpose flour; 710 milliliters all-purpose flour; 237 milliliters granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoons ground cloves; 2 teaspoons ground ginger; 1 teaspoons ground nutmeg; 59 milliliters light or dark molasses; 0 teaspoons salt; 1 teaspoon vanilla

Gingerbread Pinwheels might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 142 calories, 2g of protein, and 7g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 50. A mixture of flour, granulated sugar, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Make gingerbread dough: In a bowl, with a mixer on high speed, beat butter, brown sugar, and molasses until smooth. Beat in egg yolks until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Wrap dough in plastic and flatten slightly; chill until firm but pliable, about 1 hour (or freeze for 30 minutes).

Ingredients you will need

Baking Soda

Brown Sugar

Egg Yolk

Cinnamon

Molasses

Butter

Clove

Ginger

Nutmeg

Bread

Dough

All Purpose Flour

Salt

Wrap

Equipment you will use

Blender

Bowl

Make plain dough: In a bowl, with a mixer on high speed, beat butter and sugar until smooth. Beat in egg and vanilla until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, baking soda, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Wrap dough in plastic and flatten slightly; chill as directed above.

Ingredients you will need

Baking Soda

Vanilla

Butter

Dough

All Purpose Flour

Sugar

Salt

Wrap

Egg

Equipment you will use

Blender

Bowl

With a lightly floured rolling pin on a lightly floured sheet of waxed paper, roll out gingerbread dough into an approximately 12- by 15-inch rectangle. Slide dough, on waxed paper, onto a 12- by 15-inch baking sheet. Repeat to roll out plain dough and chill both doughs until slightly firmer, about 10 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Rolling Pin

Carefully invert gingerbread dough over the plain dough, lining up edges as evenly as possible.

Ingredients you will need

Dough

Remove waxed paper from top of gingerbread dough. With a sharp knife, cut rectangle in half lengthwise to make two 6- by 15-inch rectangles.

Ingredients you will need

Dough

Equipment you will use

Knife

Transfer one of the rectangles to another sheet of waxed paper.

Let stand about 10 minutes to soften slightly.

Starting at long edge of one rectangle, lift waxed paper to roll doughs into a tight, even cylinder. Repeat to roll other rectangle. Wrap rolls in plastic; freeze until firm, about 30 minutes.

Ingredients you will need

Roll

Wrap

Unwrap rolls and slice crosswise into 1/2-inch-thick rounds.

Ingredients you will need

Roll

Lay cookies flat, 1 inch apart, on buttered 12- by 17-inch baking sheets.

Ingredients you will need

Equipment you will use

Baking Sheet

Bake cookies in a 325 regular or convection oven until edges just begin to brown, 15 to 20 minutes. If baking multiple sheets in one oven, switch positions halfway through baking.

Ingredients you will need

Equipment you will use

Oven