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Chill the dough well. Remove one disk from the refrigerator. Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut into 11/2-inch squares, then cut from each corner of the square almost to the center. Turn over every other cut point to the center and press gently, forming a pinwheel (or poinsettia).
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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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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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In this video, we'll provide a quick tutorial on how to make a Pinwheel Poinsettia as a gift tag for the holidays. This simple craft only requires a few tool.
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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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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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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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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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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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Make the cookie dough. In a medium mixing bowl, sift together the flour, baking powder, and salt. In a large mixing bowl, add butter and use a hand mixer or stand mixer to beat until light and fluffy, about 1-2 minutes. Add sugar and continue to beat until fluffy, about 2 minutes.
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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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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. In a stand mixer (or large bowl with a hand mixer), use the paddle attachment to beat the softened butter, sugar, and Jell-o mixture together on medium speed until well combined, about 3-4 minutes. Scrape down the sides of the bowl and add the egg, baking powder, and vanilla extract.
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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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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.
