Lindt Finnish Pinwheel Cookies

We're giving this holiday classic a new twist. We've swapped the traditional prune jam centre of these fluffy pinwheels with a Lindor Chocolate Truffle. These flakey cookies are a great addition to your holidays. They're a fun surprise for cookie exchanges too!

1 hour
23 people

Ingredients

  • Cookies:
  • 1 cup (250 mL) unsalted butter, room temperature
  • ½ cup (125 mL) Redpath® Granulated Sugar
  • ½ cup (125 mL) Redpath® Golden Yellow Sugar (light brown sugar), packed
  • 1 pkg (250 g) cream cheese, room temperature
  • 2 large eggs, divided
  • 1 tsp (5 mL) pure peppermint or vanilla extract
  • 3¼ cups (810 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • ½ tsp (3 mL) salt
  • 1 bag (150 g) Lindor Milk Mint Chocolate Truffles, or 10 Lindor Chocolate Truffles in preferred flavour, sliced in half.
  • Icing:
  • ½ bar (50 g) Lindt Excellence 70% Cacao Dark Chocolate, chopped
  • ½ cup (125 mL) unsalted butter, room temperature
  • 2 cups (500 mL) Redpath® Icing Sugar
  • 2 tbsp (30 mL) cocoa powder
  • 3 tbsp (45 mL) whipping cream or milk

Method

Step 1.

Place butter and sugars in the bowl of a stand mixer (or use a large bowl with an electric hand mixer), and beat on medium-high speed, scraping down sides, 1 minute. Add cream cheese, 1 egg and peppermint (or vanilla) extract. Beat on medium-high until light, fluffy and smooth, 2 minutes.

Step 2.

In a separate bowl, whisk together flour, baking powder and salt. Tip flour mixture into butter mixture. Mix on low speed until dough comes together.

Step 3.

Preheat oven to 350°F (180°C). Working with 1 square at a time, roll out dough to ¼  inch (6 mm) thick to form a larger square. If sticky, flour countertop and top of dough. Using a knife, cut off edges to create straight sides. Cut dough into 3 x 3-inch (7.5 cm x 7.5-cm) squares; use a cookie cutter if you have one. Transfer squares to parchment-lined baking sheets, about 1 inch (2.5 cm) apart. Working with 1 square at a time, make 1-inch (2.5-cm) slits on each corner diagonally into the centre of the cookie. Whisk remaining egg in a bowl. Brush egg wash over cookie. Press the left side of every cut slit into the centre of the cookie, pressing to seal, to form a pinwheel. Brush top with egg wash. Chill for 15 minutes. Repeat with remaining squares of dough. Re-roll scraps.

Step 4.

Bake cookies until just golden on the edges, about 10 to 12 minutes. Let cool on baking sheets.

Step 5.

When cookies are cool, make icing. Melt Lindt Excellence 70% Cacao Dark Chocolate. Set aside to cool. Place butter, icing sugar, cocoa powder and cream in the bowl of a stand mixer (or use a large bowl with an electric hand mixer) and beat on low speed until combined. Scrape in cooled chocolate. Beat on medium-high speed until fluffy, 2 to 3  minutes. Place icing in a piping bag fitted with a ¼-inch (6-mm) star piping tip. Squeeze a bit of icing in the centre of a cookie. Top with ½  a Lindor Chocolate Truffle. Pipe around the Lindor Truffle, to look like a wreath. Continue with remaining  cookies.

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