Gingerbread Peppermint Pinwheels

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 2 Egg, large

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 4 1/2 cups Flour
  • 1/8 tsp Peppermint extract
  • 1 cup Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter
  • 3 oz Cream cheese

• Desserts

  • 2 tbsp Peppermint candies

Found on tasteofhome.com

Description

Ingredients

• GINGERBREAD DOUGH:
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1 large egg
• 1/4 cup molasses
• 2-1/4 cups all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• PEPPERMINT DOUGH:
• 1/3 cup butter, softened
• 3 ounces cream cheese, softened
• 1 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon peppermint extract
• 2-1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 tablespoons crushed peppermint candies

Directions

• Directions In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll. For peppermint dough, in a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in peppermint candies. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll. On a baking sheet, roll one portion of gingerbread dough between two sheets of waxed paper into a 10x8-in. rectangle. Roll one portion of peppermint dough between two sheets of waxed paper into a 10x8-in. rectangle. Remove top sheet of waxed paper; invert over gingerbread dough. Refrigerate 30 minutes. Remove waxed paper. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate 2 hours or until firm. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool. Yield: about 6 dozen. Originally published as Gingerbread Peppermint Pinwheels in Taste of Home Christmas Annual Annual 2015, p73 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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