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My cookie-loving family is never satisfied with just one batch of these minty pinwheels, so I automatically double the recipe each time I bake them.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 92 calories, 5 g fat (1 g saturated fat), 9 mg cholesterol, 32 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.
Originally published as Chocolate Peppermint Pinwheels in Country Woman Christmas Annual 2002, p47
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Reviewed on Dec. 19, 2012 by SimmerMom
The flavor is mild, not overwhelming. Both my kids approved. I too thought the dough was a little tricky to work with, but I just refrigerated each layer individually after rolling out between the wax paper. This made it much easier to lay on top of each other and then roll up. Mine did not turn out pretty like the picture at all! When I cut them, crumbs from the chocolate layer would get stuck in the white. Would definitely like to know how they got such perfect looking pinwheels.
Reviewed on Dec. 13, 2011 by dgmmim86
The dough was so soft I could not roll it so I chilled it for four hours and still the white dough was gooey. I had to spread it with a knife on the chocolate dough. They tasted okay but the white dough was spongy. I would not make it again unless I added way more flour!!
Reviewed on Dec. 26, 2009 by wiscook
i thought they were easy, i would add in that after you roll each portion between waxed paper the first time, refrigerate 30 minutes, then roll up jelly roll style, should be easier to handle.
Reviewed on Dec. 18, 2009 by LBtheBaker
My experience is the opposite - the dough is SO soft that it is sticking to the waxed paper. I am not quite sure what to do
Reviewed on Nov. 29, 2009 by nicoledominique
First of all, my husband is a type-1 diabetic, so I made these with splenda rather than sugar. Normally splenda does not change the consistency of baking, so I'm thinking it's the recipe itself.These cookies were very dry, which made it almost impossible to roll our the dough. I had to add more milk and it was still crumbling and tearing. After sitting in the fridge for 2 hours, I cut the cookies and baked for 10 minutes a batch. I don't think a cookie should really make a "sizzling" sound, but coming out of the oven - these did just that. My hubby likes them, but I do not. Will not be making again.
First of all, my husband is a type-1 diabetic, so I made these with splenda rather than sugar. Normally splenda does not change the consistency of baking, so I'm thinking it's the recipe itself.
These cookies were very dry, which made it almost impossible to roll our the dough. I had to add more milk and it was still crumbling and tearing. After sitting in the fridge for 2 hours, I cut the cookies and baked for 10 minutes a batch. I don't think a cookie should really make a "sizzling" sound, but coming out of the oven - these did just that. My hubby likes them, but I do not. Will not be making again.
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