Pillsbury Christmas Cookies
Pillsbury Christmas Cookies – Free Cookies Remover.
Pillsbury Christmas Cookies
- Christmas cookies are traditionally sugar biscuits and cookies (though other flavors may be used based on family traditions and individual preferences) cut into various shapes related to Christmas.
Gingerbread Pinwheels Recipe
1 roll (16.5 oz) Pillsbury® refrigerated gingerbread cookies
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 tablespoon sugar
1. Place 17×12-inch sheet of waxed paper on cookie sheet. Cut gingerbread cookie dough in half lengthwise. Arrange halves, side by side, on cookie sheet. Top with second sheet of waxed paper. Roll dough to form 15×9-inch rectangle. Freeze 5 minutes.
2. Repeat on work surface with sheets of waxed paper and sugar cookie dough. Freeze 5 minutes. Remove top sheet of waxed paper. Lifting dough with waxed paper, turn sugar cookie rectangle upside down onto gingerbread rectangle. Gently pat doughs together. Refrigerate 15 minutes.
3. Remove waxed paper from top of dough. Using remaining waxed paper and starting with 1 long side, roll up stacked dough jelly-roll fashion, without rolling paper into roll. Wrap roll of dough securely with waxed paper. Freeze about 45 minutes or until very firm.
4. Heat oven to 350°F. Unwrap dough; cut into 4 equal rolls. Work with 1 roll at a time; keep remaining 3 rolls in freezer until ready to slice. Cut each roll into 13 or 14 (1/4-inch) slices. On ungreased cookie sheets, place slices 2 inches apart, reshaping into rounds as necessary. Sprinkle each cookie with sugar.
5. Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
**Substitute refrigerated peanut butter cookie dough for the gingerbread dough to make two-toned peanut butter pinwheels.
Secret-Center Cookie Cups Recipe
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
36 miniature milk chocolate-covered nougat and caramel candy bars (about 1-inch square), unwrapped
36 small paper baking cups (1 3/4 inch)
1 container (1 lb) chocolate creamy ready-to-spread frosting
1. Heat oven to 375°F. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming ball. Place in paper baking cup; place cups 1 inch apart on ungreased cookie sheets.
2. Bake 8 to 12 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
3. Spoon about 3/4 cup frosting into pastry bag with a star tip. Pipe frosting on top of each cookie cup.
**Don’t worry if you don’t have a pastry bag. Just use a spoon to add a dollop of frosting to the top of each cookie cup.