Christmas Pinwheel Cookies

Ready to be baked

I made this recipe on Christmas Eve with my 6 year old brother who loves cooking. It is just a simple sugar cookie recipe with a twist. I came upon this idea on a facebook post and I wondered how they did it so I looked it up. I thought these cookies tasted great and my siblings loved them. They are amazing for parties and Christmas desserts (I made a few more batches for a Christmas party I went too).

Ingredients:
-2 cups flour
-1/2 tsp baking powder
-1/4 tsp salt
-2/3 cup powdered sugar
-1/4 cup granulated sugar
-2 1/2 sticks unsalted butter (cut in small chunks)
-1 tsp vanilla extract
-1/2 tsp of food colouring of your choice (I used green)
-optional extract of your choice (I used peppermint)
-1/2 tsp of another food colouring (I used red)
-holiday sprinkles

Directions:

Final Result

Blend the first 5 ingredients in a medium bowl. Slowly add butter and continue mixing. Add vanilla extract and mix well. Split your dough into 2 equal parts. Take the first part and blend in the green food colouring and peppermint extract. Mix until colour is spread out evenly. Do the same with the other part but with the red food colouring and no extra extract. Roll out both portions of dough separately between two sheets of wax paper until it is about 1/4 inch thick. Put both on a cookie sheet and refrigerate for at least 2 hours. When firm, remove wax paper. Brush the red dough with water. Flip the green dough onto the vanilla dough so they are evenly stacked onto each other. Put the sprinkles on a large platter and set aside. Lightly press the edges together to seal. Begin rolling the long side of the dough into a swirl. Now lift your dough log onto the sprinkles and coat the log completely with them. Wrap the coated log with plastic wrap and refrigerate for 3-4 hours (or keep in freezer for up to 2 months, depending on when you are planning on using it). Slice the dough into 1/4 inch slices and bake on baking sheets for 350. When edges are golden (15-17 minutes) take out of the oven and let cool. Enjoy your Christmas Pinwheel cookies with a warm mug of hot chocolate.

Chocolate brownies

Chocolate brownies 

1. cup margarine

2.1 cup baking cocoa

3.4 eggs lightly beaten

4. 2 cups sugar

5. 1 1/2 tsp vanilla

6. 1 1/3 cups flour 

7. 1 teaspoon baking powder

8. 1/2 tsp salt

In large sauce pan melt margarine, remove from heat stir in cocoa and eggs, beat well

Stir in flour and rest of ingredients, mix well 

Put in a 9 x 13 pan, greased   

Baked at 350 degrees for 35 mins. 

Rhubarb Crisp

I made this to sell at a fundraiser for my service trip in the Dominican.

Ingredients:

1 cup light brown sugar, firmly packed
1 cup all-purpose flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter
1 teaspoon cinnamon
4 cups sliced rhubarb
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla

Directions:

In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.
In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.

Lemon Squares

This Martha Stewart recipe is an easy recipe for a dessert but it does take some time to make. 

Prep Time: 20 minutes

Total Time: 2 hours and 15 minutes

Serves: 16

 

 

Ingredients

For the Crust

• Non-stick cooking spray
• 3/4 cup all-purpose flour (spooned and leveled)
• 1/3 cup confectioners' sugar, plus 1 tablespoon for sifting
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

For the Lemon Filling

• 4 large eggs
• 1 cup granulated sugar
• 2/3 cup fresh lemon juice
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

 

Directions

1. Step 1

   Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.

2. Step 2

   Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.

3. Step 3

   Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.

4. Step 4

   Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.

5. Step 5

   Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners' sugar over the top. Cut into 16 squares.