Cinnamon Chocolate Pinwheels

Cinnamon Chocolate Pinwheels
 
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This recipe was uploaded
by SultryBites

 
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Ingredients

Ingredients
Method
 
  • Dough:
  • 2 1/4 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 cup cold margarine or butter
  • 1/3 cup 2% yogurt
  • 3 to 4 tbsp water
  • Filling:
  • 1/2 cup brown sugar
  • 1/3 cup raisins
  • 2 tbsp semi-sweet chocolate chips
  • 1 tbsp cocoa
  • 1/2 tsp cinnamon
1. In bowl, combine flour and sugar. Cut in margarine until crumbly. Add yogurt and water, and mix until combined. Roll into a smooth ball, wrap and place in refrigerator for 30 minutes.

2. Put brown sugar, raisins, chocolate chips, cocoa and cinnamon in food processor; process until crumbly, approximately 20 seconds.

3. Divide dough in half. Roll one portion into a rectangle of 1/4-inch (5 mm) thickness on a well-floured surface. Sprinkle half of the filling on top of the dough rectangle. Roll up tightly, long end to long end, jelly-roll fashion; pinch ends together. Cut into 1-inch (2.5 cm) thick pieces; some filling will fall out. Place on baking sheets cut side up. Repeat with remaining dough and filling.

4. With the back of a spoon or your fingers, gently flatten each cookie. Bake for 25 minutes, turning the cookies over at the halfway mark (12 1/2 minutes).

Cinnamon Chocolate Pinwheels

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This recipe was uploaded by SultryBites

 
 
The combination of cinnamon and chocolate screams Christmas! These traditionally high-fat cookies are lower in fat and calories because I’ve used yogurt, and cocoa instead of chocolate.

These are best eaten the day they are made; any leftover cookies are best eaten biscotti fashion, dipped in coffee.

Method


1. In bowl, combine flour and sugar. Cut in margarine until crumbly. Add yogurt and water, and mix until combined. Roll into a smooth ball, wrap and place in refrigerator for 30 minutes.

2. Put brown sugar, raisins, chocolate chips, cocoa and cinnamon in food processor; process until crumbly, approximately 20 seconds.

3. Divide dough in half. Roll one portion into a rectangle of 1/4-inch (5 mm) thickness on a well-floured surface. Sprinkle half of the filling on top of the dough rectangle. Roll up tightly, long end to long end, jelly-roll fashion; pinch ends together. Cut into 1-inch (2.5 cm) thick pieces; some filling will fall out. Place on baking sheets cut side up. Repeat with remaining dough and filling.

4. With the back of a spoon or your fingers, gently flatten each cookie. Bake for 25 minutes, turning the cookies over at the halfway mark (12 1/2 minutes).
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