Thursday, December 03, 2009

recipes I want to try: Peppermint Pinwheel Cookies and Easy Swirled Fudge

Prep: 35 min., Freeze: 4 hr., Bake: 7 min. per batch, Cool: 35 min. These cookies are delicious eaten at room temperature, or chill them 30 minutes for a firm, cool filling.

Yield: Makes 4 dozen

* 1/2 cup butter, softened
* 1 cup sugar
* 1 large egg
* 1/2 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 3/4 teaspoon red food coloring paste
* Parchment paper
* Peppermint Frosting


1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating until blended, scraping bowl as needed.

2. Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.

3. Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.

4. Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step 3. Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 (12- x 4-inch) rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.

5. Preheat oven to 350°. Cut ends off each dough log, and discard. Cut dough into 1/4-inch-thick pieces, and place on parchment paper-lined baking sheets.

6. Bake at 350° for 6 to 7 minutes or until puffed and set; cool cookies on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 30 minutes).

7. Place Peppermint Frosting in a heavy-duty zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe about 2 tsp. frosting onto half of cookies; top with remaining cookies, gently pressing to form a sandwich.
Southern Living, DECEMBER 2008

Frosting Recipe:


* 1/4 cup butter, softened
* 1 (3-oz.) package cream cheese, softened
* 2 cups powdered sugar
* 1 tablespoon milk
* 1/8 teaspoon peppermint extract


1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and gradually add milk and peppermint extract, beating until smooth.

Easy Swirled Fudge Recipe:

Prep: 15 min., Stand: 3 min., Chill: 2 hr. A very thin crust forms over the surface of the fudge while you microwave the white chocolate mixture. Don't be alarmed—once you swirl the two together, it will become smooth again.

Yield: Makes about 1 3/4 lb.

* Parchment paper
* 1/2 cup butter
* 1 (16-oz.) package powdered sugar, sifted
* 1/2 cup unsweetened cocoa
* 1/4 cup milk
* 1/4 teaspoon salt
* 1 tablespoon vanilla extract
* 1 (4-oz.) white chocolate baking bar, chopped
* 2 tablespoons whipping cream


1. Line bottom and sides of an 8-inch square pan with parchment paper, allowing 2 to 3 inches to extend over sides.

2. Microwave butter in a large microwave-safe glass bowl at HIGH for 30-second intervals until melted. Gently stir in powdered sugar and next 3 ingredients. (Mixture will be lumpy.) Microwave 30 seconds; add vanilla.

3. Beat mixture at medium-low speed with an electric mixer until well blended and smooth. Pour into prepared pan, spreading to edges of pan.

4. Microwave white chocolate and whipping cream in a small microwave-safe glass bowl at HIGH until white chocolate is melted (about 30 seconds to 1 minute), stirring at 30-second intervals. Stir until mixture is smooth. Let stand 1 to 3 minutes or until slightly thickened. Spoon mixture over fudge in pan, swirling with a paring knife. Cover and chill until firm (about 2 hours).

Note: We tested in an 1,100-watt and a 1,250-watt microwave oven. Cook times will vary depending on your microwave wattage; be sure to follow the descriptions in the recipe for best results.
Southern Living, DECEMBER 2008

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