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Poinsettia Cookies - Fun and festive, these are classic sugar cookies with a few extra cuts, folds, and sprinkles!Some red sprinkles and nonpareils transform pinwheel cookies into a holiday treat resembling poinsettia blossoms. What started as Pinwheel Christmas Cookies, these cookies can be adapted for any occasion by changing the color of the sprinkles.
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Note, you may have to press firmly into center to make pinwheel branch stay, or use a dab of water to help the branches stick. Brush the pinwheels with water and sprinkle with either red or white sanding sugar. Brush leaves with water and sprinkle with green sanding sugar. Tuck two leaves underneath a pinwheel on opposite sides.
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Divide the dough between 2 large pieces of plastic wrap. Flatten each into a 1/2-inch-thick disk and wrap. Refrigerate until firm, at least 1 hour and up to overnight. Preheat the oven to 350.
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Instructions: This craft is made just like a paper pinwheel. Here's a video tutorial on how to make a pinwheel. Use red construction paper to make it. Once the pinwheel is done, press it down so it's flat. Add a yellow circle in the center and green leaves. Punch a hole near the top and thread a pipe cleaner through.
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Directions. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and chill for 4 hours or until firm. Meanwhile, combine all filling ingredients in a small saucepan.
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Step 2: Roll the Pinwheel Cookie Dough. Next, you'll flatten, stack, and roll up your colored cookie dough: Assemble. Roll each dough color into two longish rectangles of about the same size and thickness. Layer the chocolate dough rectangle over the vanilla. Use a rolling pin to gently press the two layers together.
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Place the squares at least ½ inch apart on parchment paper-lined sheet pans. Heat oven to 350F. Lightly whisk the reserved egg white and brush one dough square all over with the egg white. Using a sharp knife, cut the dough diagonally from each corner to within ½ inch of the center of the square.
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Step 5: Remove the brad from the paper straw. Make a small hole in the center of the pinwheel and push the brad through the pinwheel front to back. Then push the brad through the straw once again. Make a small hole in the paper leaves and push the brad through both behind the straw. Open the brad to secure the construction paper to the straw.
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Welcome to my Ornament Girl Inspire Series! These posts will take you only a few seconds to read. Each one will simply contain an ornament picture meant to inspire you & give you some new ideas. Today's ornament: A Ladybug Prairie Point Pinwheel! Pattern Info: This ornament was made with the Prairie Point Pinwheel Pattern….
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On a lightly floured surface, roll out one portion of dough into a 12x10-in. rectangle. With a sharp knife or pastry wheel, cut dough into 2-in. squares. Place 1 in. apart on lightly greased baking sheets. Cut through dough from each corner of square to within 1/2 in. of center. Fold alternating points of square to center to form a pinwheel.
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Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside. On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9-inch.
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Beat the butter and sugar: Place the sugar, butter, vanilla, baking powder, and salt in the bowl of stand mixer fitted with a paddle attachment. Beat the ingredients together until the batter is creamy, light in color, and clings to the side of the bowl, about 2 minutes on medium speed. Irvin Lin.
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1 Combine the butter and sugar in the bowl of a stand mixer. Beat on medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg, egg yolk, and vanilla, then mix on low until fully, scraping the sides of the bowl as needed. Step. 2 Whisk together the flour, baking powder, and salt in a medium bowl.
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Beat butter, cream cheese, and egg yolk until smooth, reserving the white for later. Stir in flour, powdered sugar, and baking powder. Mix until stiff dough forms. Cover with plastic and refrigerate for an hour or more. Lightly beat egg white and set aside. Preheat oven to 350 degrees F. On lightly floured board, roll dough, 1/2 at a time into.
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Transfer half of the dough (about 12 ounces) back to the now-empty flour bowl. Place 1 square unsweetened chocolate in a small microwave-safe bowl and microwave until melted. Scrape into the remaining dough in the stand mixer. Beat on the lowest speed until just combined, about 40 seconds.
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Pinwheel or Poinsettia cookies;. Bring the four edges of the dough to overlap in the centre to form a pinwheel; press down lightly in the centre to secure. Remove the pinwheel carefully with a spatula to the lined baking tray. Brush centre with egg white and press an M&M's candy button into it.
