White Chocolate & Ginger Pinwheels
By
Cecelia Huddleston
@Cecelia26
1
I love this Betty Crocker Gingerbread Cookie Mix. My husband who isn't a big fan of gingerbread even loves the mild ginger flavor! After making these pinwheels one year for Christmas using the Gingerbread Cookie Mix and a roll of Sugar Cookie Dough, I decided to make my own dough for the Sugar Cookie & my husband really liked them.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
Makes 3 dozen. The amount could vary depending on the length, width of roll or size of slices.
Method:
Bake
Ingredients
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·1 (17.5 ounce) betty crocker gingerbread cookie mix
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·1 tablespoon half & half
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·1 egg
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·1 stick (1/2 cup) butter, softened
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WHITE CHOCOLATE DOUGH
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·1 (12 ounce) bag premier white chips
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·1/2 cup shortening
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·1 stick (1/2 cup) butter, softened
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·2 teaspoons imitation vanilla extract
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·1/4 cup half & half
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·2 cups all-purpose flour
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·coarse sugar for sprinkling
How to Make White Chocolate & Ginger Pinwheels
- In medium bowl, combine Gingerbread Cookie Mix, half & half, egg and butter. Mix until ingredients are well blended and soft dough forms. Chill dough for 1 hour.
- In microwave safe bowl, melt chips with shortening, stirring at 15 second intervals until mixture is melted. Add butter, vanilla extract and half & half. Beat in flour. Chill dough for 1 hour.
- On a cookie sheet, between 2 sheets of waxed paper, roll out the white chocolate dough to form a 15x10-inch rectangle. Freeze for 5 minutes.
Repeat this process with the gingerbread dough. - Remove the top sheet of waxed paper from both rolls. Turn the gingerbread cookie dough onto the white chocolate dough; pat together. Refrigerate 20 minutes. Using the bottom sheet of waxed paper, start rolling dough on one long side. Wrap the roll with waxed paper. Freeze until firm about 1 hour.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Unwrap the dough and cut into 2 rolls. Bake one roll at a time and keep remaining roll in freezer until ready to bake. Cut each roll into 1/4-inch slices. Place cookie slices 2" apart; sprinkle with coarse sugar. Bake 10-12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheets. Remove to wire rack to cool completely.
