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Maple Pecan Pinwheel Cookies

Indulge in the deliciousness of these award-winning Maple Pecan Pinwheel Cookies. Crisp, buttery, and filled with the delightful flavors of maple and pecan, these cookies are a true crowd-pleaser. With their unique pinwheel design, they are visually stunning and will impress your family and friends during the holiday season.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup pure maple syrup
• 1 cup finely chopped pecans

Instructions:

1. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
2. Add the egg and vanilla extract, and beat until well combined.
3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
4. Divide the dough into two equal portions. Roll out each portion into a rectangle on a lightly floured surface.
5. Brush each rectangle with maple syrup, then sprinkle evenly with chopped pecans.
6. Starting from one long edge, tightly roll up each rectangle into a log shape. Wrap in plastic wrap and refrigerate for at least 2 hours.
7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds.
9. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
10. Bake for 12-15 minutes, or until the edges are golden brown.
11. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

How to prepare:
These Maple Pecan Pinwheel Cookies require a little bit of preparation, but the end result is well worth it. Start by creaming together softened butter and granulated sugar until light and fluffy. Then, add an egg and a teaspoon of vanilla extract, and beat until well combined. In a separate bowl, whisk together all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Now comes the fun part! Divide the dough into two equal portions and roll each portion into a rectangle on a lightly floured surface. Brush each rectangle with maple syrup, then sprinkle them evenly with finely chopped pecans. Starting from one long edge, tightly roll up each rectangle into a log shape. Wrap the logs in plastic wrap and refrigerate for at least 2 hours. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Unwrap the dough logs and slice them into 1/4-inch thick rounds. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are golden brown. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Preparation time: 30 minutes (excluding chilling time)
Servings: Makes approximately 36 cookies

Nutrition Facts:

Serving Size: 1 cookie
Calories: 120
Total Fat: 8g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 50mg
Total Carbohydrate: 12g
Dietary Fiber: 0g
Sugars: 6g
Protein: 1g

Tips:

• Make sure your butter is softened to room temperature before creaming it with the sugar. This will ensure a light and fluffy texture in the cookies.
• Refrigerating the dough logs before slicing and baking will help the cookies maintain their shape during baking.
• Feel free to experiment with different nuts or flavor additions to customize these cookies to your liking.
• Store the cookies in an airtight container at room temperature for up to a week.

FAQs:

Q: Can I use salted butter?
A: It’s best to use unsalted butter in this recipe to control the amount of salt in the cookies.

Q: Can I freeze the dough?
A: Yes, you can freeze the dough logs for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer bag.

Q: Can I substitute the maple syrup with something else?
A: While the maple syrup adds a distinct flavor to these cookies, you can substitute it with honey for a different taste.

Peach Cobbler Cookies

Get ready to indulge in the comforting flavors of a classic peach cobbler, transformed into a delightful cookie form. These Peach Cobbler Cookies are the perfect combination of buttery, tender cookie dough and sweet, juicy peaches. The aroma of cinnamon and nutmeg will fill your kitchen, creating a cozy and inviting atmosphere.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups diced peaches (fresh or canned)

Instructions:

1. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
2. Add the egg and vanilla extract, and beat until well combined.
3. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Gently fold in the diced peaches.
6. Cover the dough and refrigerate for at least 1 hour.
7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are golden brown.
10. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

How to prepare:
These Peach Cobbler Cookies are a delightful twist on a classic dessert. Cream together softened butter and granulated sugar until light and fluffy, then add an egg and vanilla extract. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Gently fold in diced peaches. Cover the dough and refrigerate for at least 1 hour to allow the flavors to meld together. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Preparation time: 25 minutes (excluding chilling time)
Servings: Makes approximately 36 cookies

Nutrition Facts:

Serving Size: 1 cookie
Calories: 120
Total Fat: 6g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 90mg
Total Carbohydrate: 15g
Dietary Fiber: 0g
Sugars: 7g
Protein: 1g

Tips:

• For an extra flavor boost, sprinkle the tops of the cookies with a cinnamon-sugar mixture before baking.
• If using canned peaches, make sure to drain them well before dicing.
• These cookies are best enjoyed within a few days of baking. Store them in an airtight container at room temperature.
• Feel free to add a drizzle of glaze or a dollop of whipped cream on top of each cookie for an extra touch of sweetness.

FAQs:

Q: Can I use frozen peaches?
A: Yes, you can use frozen peaches, but make sure to thaw and drain them well before dicing and adding to the cookie dough.

Q: Can I use a different fruit?
A: While this recipe is specifically designed for peaches, you can experiment with other fruits like apples or berries to create your own unique cookie variation.

Q: Can I omit the spices?
A: The cinnamon and nutmeg add warm and comforting flavors to these cookies, but you can omit them if preferred.

Q: Can I substitute the all-purpose flour with a gluten-free flour?
A: Yes, you can try using a gluten-free flour blend, but keep in mind that the texture and taste of the cookies may be slightly different.

Holiday Cookie Contest Winners Full of Spice, Candy, and Love

The Holiday Cookie Contest celebrated some of the most exceptional cookies crafted by talented bakers. From spiced treats to candy-filled delights, these winning recipes are sure to inspire your holiday baking. Let’s take a closer look at the contest-winning cookies and their delicious flavors.

Contest-Winning Chocolate Mint Cookies

These Contest-Winning Chocolate Mint Cookies are a delightful combination of rich chocolate and refreshing mint. The soft and chewy texture, paired with the cool burst of mint flavor, makes these cookies a true winner. They are perfect for any holiday gathering or as a special treat for your loved ones.

Ingredients:

• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup baking cocoa
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 package (10 ounces) mint chocolate chips

Instructions:

1. In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, combine the flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture and mix well.
4. Stir in the mint chocolate chips.
5. Cover the dough and refrigerate for at least 2 hours.
6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Drop rounded tablespoonfuls of dough onto the prepared baking sheets.
8. Bake for 10-12 minutes, or until set.
9. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

How to prepare:
These Contest-Winning Chocolate Mint Cookies are a delight to make. Start by creaming together softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, combine all-purpose flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture and mix well. Stir in the mint chocolate chips. Cover the dough and refrigerate for at least 2 hours. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Drop rounded tablespoonfuls of dough onto the prepared baking sheets. Bake for 10-12 minutes or until set. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Preparation time: 30 minutes (excluding chilling time)
Servings: Makes approximately 36 cookies

Nutrition Facts:

Serving Size: 1 cookie
Calories: 120
Total Fat: