Peppermint Pinwheel Cookies
- Number of Servings: 48
Ingredients
1/4 cup country crock + calcium1/4 cup unsweetened applesauce 1 cup splenda1/4 cup all whites egg substitute 1/2 tsp vanilla extract 1 cup all-purpose flour 3/4 cups whole wheat flour1/2 tsp baking soda 1/4 tsp salt 3/4 tsp red food coloring paste Peppermint Frosting1/4 cup country crock + calcium3oz fat free cream cheese, softened 2 cups powdered sugar 1 Tbsp skim milk 1/8 tsp peppermint extract
Beat margarine and applesauce at medium speed with a heavy-duty electric stand mixer until creamy; gradually add splenda, beating until light and fluffy. Add egg substitute and vanilla, beating until blended, scraping bowl as needed.
Combine flours, baking soda, and salt; gradually add flour mixture to margarine mixture, beating at low speed until blended.
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.
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.
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.
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).
To prepare peppermint frosting: Beat margarine 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.
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.
Number of Servings: 48
Recipe submitted by SparkPeople user SLJGEMINI75.
Combine flours, baking soda, and salt; gradually add flour mixture to margarine mixture, beating at low speed until blended.
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.
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.
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.
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).
To prepare peppermint frosting: Beat margarine 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.
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.
Number of Servings: 48
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 45.7
- Total Fat: 0.9 g
- Cholesterol: 0.3 mg
- Sodium: 53.4 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 0.3 g
- Protein: 0.9 g
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