Pinwheel Shaped Cookies, Pastries etc recipes needed Please

Discussion in 'Pastries & Baking' started by keelenorth, Oct 25, 2011.

  1. keelenorth

    keelenorth

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    I bought a pinwheel shaped cookie cutter.... but can't find recipes for it..... the pinwheel cookies I have found on the Internet...are all double sets of dough put together rolled and sliced to form a round pinwheel......that is not what I want... I want actual pinwheel shaped cookies, h'orderves, biscuits, ETC. Any help is appreciated! *** I have only one real pinwheel recipe....for apricot pinwheel shaped cookies... thanks
     
  2. petemccracken

    petemccracken

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    Exp:
    Professional Chef
    Try these:

    * Exported from MasterCook *

    1-2-3 Cookie Dough: The Essence of a Cookie Cookie

    Recipe By :pete V. McCracken, as adapted from
    "Ratio-The Simple Codes Behind the Craft of
    Everyday Cooking" by Michael Ruhlman
    Serving Size : 0 Preparation Time :0:00
    Categories : Cookies Desserts
    Dough Sweet

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 ounces sugar -- about 4 1/2 tablespoons
    4 ounces unsalted butter -- 1 stick, soft but not melted
    6 ounces flour -- 1 to 1 1/4 cups
    1 pinch salt
    1/2 teaspoon vanilla extract

    Preheat oven to 350°F

    Combine sugar and butter, beat until sugar is
    evenly distributed and butter has become light in
    color, add salt and vanilla extract.

    Fold in the flour gradually and continue to mix
    until a uniform dough is formed.

    Roll dough into a log using plastic wrap, chill well, say 1/2 to 1 hour.

    Slice about 3/8" thick and place on cookie sheet.

    Alternatively, roll dough into 1 1/2" balls,
    place on cookie sheet and press until 1/4"-3/8" thick

    Bake at 350°F until cooked through, about 15-20 minutes.

    Source:
    ""Ratio" by Michael Ruhlman, page 38"
    Copyright:
    "."
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 1658
    Calories; 94g Fat (50.6% calories from fat); 19g
    Protein; 187g Carbohydrate; 5g Dietary Fiber;
    248mg Cholesterol; 150mg Sodium. Exchanges: 8
    1/2 Grain(Starch); 18 1/2 Fat; 4 Other Carbohydrates.

    NOTES : Alternative Flavorings and ideas:

    Add nuts. Roll dough balls in chopped nuts before
    placing on cookie sheet and pressing to desired thickness

    Nuts that work include almonds, pistachios
    walnuts, Hazelnuts, macadamia nuts, cashews.

    Replace 1/3 of the flour with pulverized nuts, if
    you use hazelnuts you create a version of Linzer dough.

    Add spices, for example, 1/4 teaspoon each of cinnamon, cloves, and nutmeg

    Add extract(as), such as almond 1/4 teaspoon.

    Add chocolate: Melt 3 ounces of good semi-sweet
    or bittersweet chocolate, sift the flour over it,
    and fold into the butter-sugar mixture

    Add peanut butter, see previous

    Vary the type of sugar, i.e. brown sugar, Agave
    nectar, sugar & molasses, sugar & honey

    Vary the fat, i.e. vegetable shortening (for
    crisper cookies), pliable animal fats for savory accompaniments

    Adding eggs or baking powder change the nature of
    the cookie. Both will help give a little softer, airier crumb.

    Whipped egg white result in a tuile, 1 part egg
    white, 1 part sugar, 1 part flour,1 part melted
    butter, and a touch of almond extract for French Almond Tulie

    Varying the ratio, 1-1-1 = rich,chewy, often called "drop cookies

    Increasing sugar ration will lead to crisper cookies.

    Nutr. Assoc. : 0 0 0 0 0


    * Exported from MasterCook *

    Classic Sugar Cookies

    Recipe By :pete V. McCracken, as adapted from
    "Ratio-The Simple Codes Behind the Craft of
    Everyday Cooking" by Michael Ruhlman
    Serving Size : 24 Preparation Time :0:00
    Categories : Cookies Dough
    Sweet

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 ounces unsalted butter -- 2 sticks/cubes
    8 ounces sugar -- about 1 cup
    1 large egg
    1 teaspoon vanilla extract
    1/2 teaspoon salt
    12 ounces flour -- about 3 cups
    1 teaspoon baking powder
    Optional garnishes
    colored sugar
    coarse sugar
    coursely chopped almonds or other nuts

    Preheat oven to 350°F

    Combine butter, sugar, egg, and vanilla extract
    and mix thoroughly in a stand mixer or by hand.

    Combine remaining ingredients, except garnish,
    and fold into butter-sugar mixture.

    Wrap dough in plastic wrap and refrigerate until chilled, an hour or more.

    For "cut cookies", roll dough out flat, about
    1/4"-3/8" thick, and cut with cookie cutter(as). Place on baking sheet.

    Dough can be shaped into individual balls and
    flattened with the bottom of a glass or dough
    can be shaped into a log (cylinder), chilled, and sliced into 1/4"-3/8" disks.

    Sprinkle with garnish, if desired

    Bake for 15 minutes or until done (slightly browned around edges)

    Source:
    ""Ratio" by Michael Ruhlman, page 44"
    Copyright:
    "Copyright ©2010 all rights reserved, by Pete
    V. McCracken, 657 Village Green St., Porterville,
    CA 93257 (559) 784-6192 [email protected]"
    Yield:
    "24 each"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 160
    Calories; 8g Fat (44.8% calories from fat); 2g
    Protein; 20g Carbohydrate; trace Dietary Fiber;
    30mg Cholesterol; 69mg Sodium. Exchanges: 1/2
    Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
     
  3. tasquah

    tasquah

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    Exp:
    Culinary Student
     We use that cutter to cut pastry / laminated dough with and it looks like that's not what your looking for. I saw other people on the web mention  Sugar Cookie dough for it, but I am not sure how well it would handle that shape. I would suggest you do a search for a French Pastry Dough called " Pate Brisee" its mostly used for tart and quiches shells but they also make cookies with it. Its pretty much a butter cookie like dough with very few ingredients. It also works well for both sweet and savory fillings so the sky is the limit to what you can stuff in the middle of it.

    joy of baking has one here. http://www.joyofbaking.com/PateBrisee.html