Pecan Pinwheels Recipe
Chewy centers, a fancy shape and candied cherries make these cookies fun and festive. They’re a favorite in my house at Christmastime. —Lorraine Rothermich, Portage Des Sioux, Missouri
- 1 cup heavy whipping cream
- 1 teaspoon white vinegar
- 1 package (1/4 ounce) active dry yeast
- 2 egg yolks
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup finely chopped pecans
- 1/4 cup plus 2 tablespoons sugar, divided
- 1/4 cup packed brown sugar
- 2 tablespoons 2% milk
- 30 candied cherries, halved
- 1. Place cream in large bowl; let stand out at room temperature for 1 hour. Add vinegar; stir until thickened. Stir in yeast until dissolved; add the egg yolks. In a small bowl, combine flour and salt. Cut in butter. Gradually add to creamed mixture and mix well. Divide dough in half; wrap in plastic wrap. Cover and refrigerate overnight.
- 2. In a small saucepan, combine the pecans, 1/4 cup sugar, brown sugar and milk. Cook and stir over medium heat for 3 minutes; set aside.
- 3. On a floured surface, roll each portion of dough into a 12-in. x 10-in. rectangle. With a sharp knife or pastry wheel, cut dough into 2-in. squares. Place 3 in. apart on lightly greased baking sheets.
- 4. Cut through the dough from each corner of the square to within 1/2 in. of the center. Spoon 1/2 teaspoon of filling into the center of each square. Fold alternating points of the square to the center to form a pinwheel. Press a cherry half into the center of each. Sprinkle with remaining sugar.
- 5. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container. Yield: 5 dozen.
1 cookie equals 69 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 35 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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