Peppermint Fudge Pinwheels Recipe

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Peppermint Fudge Pinwheels
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Ingredients
14
Count
Nutrition
1609
Calories
Total time
48
Minutes
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Ingredients:

  • 1 1/2 cups confectioners' sugar
  • 1 egg
  • 3 cups cake flour (all purpose is fine if you don'tsp have )
  • 1/4 tsp salt
  • 1/4 cup cocoa
  • 1 tsp peppermint extract
  • 1/4 cup shortening
  • 1/3 cup milk
  • 1 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp peppermint extract

Directions:

  1. In a large bowl, cream together butter and sugar. Beat in egg and vanilla. Mix in flour and salt.
  2. Remove half the dough, wrap in plastic or wax paper. Place in refrigerator to chill.
  3. Mix cocoa and peppermint extract into the remaining dough. Wrap in plastic or wax paper. Place in refrigerator to chill with vanilla dough for 1 hour.
  4. On a lightly floured piece of wax paper, roll vanilla dough into a 13×9 inch rectangle about 3/16 inch thick. Carefully lift the wax paper and put it on a cookie sheet. Chill in the freezer or fridge for a few minutes.
  5. Meanwhile, on a lightly floured piece of wax paper roll out the chocolate dough into a 13×8 inch rectangle about 3/16 inch thick. Chill for a couple minutes if necessary.
  6. Place vanilla dough on the counter, carefully flip over the chocolate dough and lay it flat on top of the vanilla dough, leaving about 1/4 inch gap on the right side. Peel the wax paper off the chocolate dough. Trim edges so that they are smooth and even on all sides.
  7. Starting from the right side, carefully roll up the dough. If it starts to crack, unroll and let warm up for a minute, then continue rolling up tightly into a long roll/log. Wrap in plastic or wax paper and refrigerate for 8 hours.
  8. Preheat oven to 400 degrees (F). Cut roll into slices about 1/8 inch thick and place each slice on a parchment/silpat lined cookie sheet about 1 inch apart.
  9. Bake for 6-8 minutes or until they start to brown around the edges. Immediately remove from pan and place on cooling rack.
  10. While the cookies are cooling, make the filling: Melt shortening and chocolate in a small pan over medium-low heat. Add in milk, sugar and salt. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place pan in a bowl of ice water and beat until frosting is thick. Stir in peppermint extract.
  11. Spread frosting on the inside of a cookie and press another cookie on top to make a sandwich.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1608.63 Kcal (6735 kJ)
Calories from fat 681.8 Kcal
% Daily Value*
Total Fat 75.76g 117%
Cholesterol 197.45mg 66%
Sodium 415.22mg 17%
Potassium 280.9mg 6%
Total Carbs 224.46g 75%
Sugars 136.61g 546%
Dietary Fiber 3.07g 12%
Protein 12.64g 25%
Vitamin A 0.7mg 24%
Iron 7.8mg 43%
Calcium 97mg 10%
Amount Per 100 g
Calories 429.78 Kcal (1799 kJ)
Calories from fat 182.16 Kcal
% Daily Value*
Total Fat 20.24g 117%
Cholesterol 52.75mg 66%
Sodium 110.94mg 17%
Potassium 75.05mg 6%
Total Carbs 59.97g 75%
Sugars 36.5g 546%
Dietary Fiber 0.82g 12%
Protein 3.38g 25%
Vitamin A 0.2mg 24%
Iron 2.1mg 43%
Calcium 25.9mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.9
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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