Gingerbread Walnut Pinwheels

  • Prep 40 min
  • Total 3 hr 20 min
  • Servings 48
Gingerbread Walnut Pinwheels

Ingredients

1
cup finely chopped walnuts
1/4
cup packed brown sugar
1/2
teaspoon ground ginger
1/2
teaspoon ground cinnamon
1/4
teaspoon ground cloves
1
pouch Betty Crocker™ molasses cookie mix
1/3
cup butter or margarine, softened
1
tablespoon water
1
egg

Steps

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  • 1
    In small bowl, mix walnuts, brown sugar, ginger, cinnamon and cloves. In medium bowl, stir cookie mix, butter, water and egg until dough forms.
  • 2
    Divide dough in half. Place 1 portion of dough between 2 (16x12-inch) sheets of waxed paper; roll dough into 11x6-inch rectangle. Remove top sheet of waxed paper from dough. Sprinkle evenly with half of walnut mixture, pressing into dough. Tightly roll into a log, starting at short side and using bottom sheet of waxed paper as a guide. Repeat with remaining dough portion and walnut mixture. Wrap tightly in waxed paper; freeze 2 hours or until very firm.
  • 3
    Heat oven to 350°F. Unwrap dough; cut into 1/4-inch slices. On ungreased cookie sheets, place slices 1 inch apart. Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
80
% Daily Value
Total Fat
4g
0%
Saturated Fat
1g
0%
Sodium
80mg
0%
Total Carbohydrate
12g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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