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Posts tagged ‘Finnish Pinwheel Cookies’

25 Days of Cookies, Days 5 and 6

I didn’t get a chance to blog about the cookies I made yesterday, to much going on in my life or something. But! I did make cookies and so I will tell you about them today! I went over to my mother’s with my friend and we made Finnish Pinwheel Cookies.

Sarah and I Working with Special Dough

My mother had made mince meat filling the night before and had also made the dough for the cookies. Now, the dough she made was what came with the special cookie cutter we use for the cookies, not the yummy dough we found in a Taste of Home cookie book last year. My mother couldn’t find the recipe in the book the night before so she just made due with what she had. Now, these cookies are, for lack of better term, special. And, this dough she made was very difficult to work with because it was basically all butter! After making cookies using that dough we also made the dough from last year and used a separate filling of dried apricots and cherries. Those cookies were much better than the others, in my opinion. My husband agreed with me after I came home to find every single cookie from that day GONE!

If you want the Taste of Home Recipe you can either go out and buy yourself the Taste of Home Cookie Book. Or I’ll give you the recipe here!

Finnish Pinwheel Cookies

Day 5 Cookies:

Finnish Pinwheel Cookies

1/2 pound pitted dried plums, chopped
1/2 pound pitted dates, chopped (any dried fruit will due though)
1 cup boiling water
2 Tbs sugar
1 Tbs butter

3 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup butter
1 egg, beaten
3 Tbs cream
1 tsp vanilla extract

1. In a saucepan, combine plums, dates, water and sugar. Cook over low heat, stirring constantly, until thickened. Remove from the heat and stir in butter. Cool.

2. Meanwhile, in a mixing bowl, sift together flour, sugar, baking powder and salt. Cut in butter as for a pie pastry. Blend in egg, cream and vanilla. Form into balls.

3. On a floured surface, roll one portion to 1/8-in. thickness. Cut into 2 in. squares. Place 2 in. apart on ungreased baking sheets. Make 1-in. slits in corners. Place 1/2 teaspoon of filling in center of each square. Bring every other corner up into center to form a pinwheel and press lightly. Repeat with remaining dough and filling. Bake at 325 F for 12 minutes or until the points are light golden brown. Remove to wire racks to cool.

Pinwheel Cookie Cutter

(The one thing that made this easier for us was because we had a special cookie cutter that made the pinwheel shapes!)

The cookies I made today were very easy, and very fast! Also, I have none of these cookies left because between my friends and Uncle and Husband, they are GONE! If you want to make a lot of cookies I recommend doubling this batch. I used a small ice cream scoop to drop out the cookies and I think that made less cookies that was called for so if you are using a spoon to make uniform cookies make more dough to begin with!

My best friend Elizabeth came over today to make cookies with me and to craft some Christmas Presents. She is a good helper because she doesn’t like sugar and eats no sweet! She doesn’t even eat most fruit or some foods because they are too sweet for her! So no snacking for her! Below is a picture of my beautiful assistant!

Elizabeth making cookies

We made cookies from a recipe I found on the back of a Hersey’s Kiss bag. I bought the Candy Cane Kisses at the store yesterday because they were just so good! The cookies turned out heavenly! I substituted Almond Extract for the Vanilla Extract because I am in love with the small of Almond’s and they made the ten times better in my opinion. The recipe says to wait a few minutes before putting the kisses on the cookies after they are bakes. We found out the reason for this! The cooler the cookie when you put the kiss in, the less likely the kiss is to melt into a puddle of goo in the cookie! Hehe, live and learn I guess. They were good either way though!

My other two friends, Kayla and Nicole, came over after making cookies and we had a mini craft day where they knitted and Elizabeth and I made sugar scrubs and solid lotion bars! All in all a great day I think!

Both Batches

Here is the recipe from the back of the Hershey’s Kiss Bag for the cookies!

Day 6 Cookies:

Kisses Candy Cane Blossoms

48 Hershey’s Kisses brand candy cane mint candies
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract (I substituted Almond Extract)
2 cups all-purpose-flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons milk

1. Heat oven to 350 F. Remove wrappers from candies.

2. Beat butter, sugar, egg and vanilla (or almond extract) in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

3. Shape dough into 1-inch balls. Place on ungreased cookie sheet.

4. Bake 8-10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

Kisses Candy Cane Blossoms