tag:blogger.com,1999:blog-37251208.post3206564804793836372..comments2023-06-30T08:20:03.067-07:00Comments on Infused Knowledge: It's February! Thank you, St. ValentineRachelhttp://www.blogger.com/profile/06624317806947588259noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-37251208.post-39509789365681353262009-02-02T20:39:00.000-08:002009-02-02T20:39:00.000-08:00I don't know if you'll be able to put a Catholic t...I don't know if you'll be able to put a Catholic theme to this recipe.<BR/><BR/>Chocolate-Hazelnut Pinwheels<BR/> <BR/>Nutritional Information<BR/>(per serving)<BR/><BR/>Calories 0 <BR/>Total Fat 0g <BR/>Saturated Fat 0g <BR/>Cholesterol 0mg <BR/>Sodium 0mg <BR/>Total Carbohydrate 0g <BR/>Dietary Fiber -- <BR/>Sugars -- <BR/>Protein 0g <BR/>Calcium -- <BR/><BR/><BR/><BR/>Cook Time: 8 min<BR/><BR/><BR/>Oven Temp: 375<BR/> Ingredients<BR/><BR/><BR/>1 3/4 cup(s) all-purpose flour <BR/>1/4 teaspoon(s) baking powder <BR/>1/4 teaspoon(s) salt <BR/>1/2 cup(s) sugar <BR/>6 tablespoon(s) butter or margarine, softened <BR/>1 large egg <BR/>1 teaspoon(s) vanilla extract <BR/>1/4 cup(s) prepared chocolate-hazelnut spread <BR/><BR/>Directions<BR/><BR/>1. On a sheet of waxed paper, stir flour, baking powder, and salt. In large bowl, with mixer at medium speed, beat sugar with butter until creamy. At low speed, beat in egg and vanilla until mixed. Gradually beat in flour mixture just until combined. <BR/>2. Divide dough in half; shape each half into a disk. Wrap each disk with plastic wrap and refrigerate about 1 hour or until firm enough to roll. (Or, place dough in freezer 30 minutes.) <BR/>3. Preheat oven to 375 degrees F. On floured surface with floured rolling pin, roll 1 disk of dough into 10-inch by 7 1/2-inch rectangle. With pastry wheel or knife, cut rectangle lengthwise into 4 strips, then cut each strip crosswise into 3 squares. Place squares, 1 inch apart, on ungreased large cookie sheet. With knife, make 1 1/2-inch cut from each corner toward center (do not cut all the way to center). Spoon 1/2 teaspoon chocolate-hazelnut spread in center of each square. Fold every other tip in to center to form pinwheel. Repeat with remaining squares. <BR/>4. Bake cookies 8 to 10 minutes or until edges are lightly browned. Transfer cookies to wire racks to cool. <BR/>5. Repeat with remaining dough. Store cookies in tightly covered container up to 2 weeks.adonelahttps://www.blogger.com/profile/04506264891819912707noreply@blogger.comtag:blogger.com,1999:blog-37251208.post-9304637664396460442009-02-02T08:43:00.001-08:002009-02-02T08:43:00.001-08:00Rachel, the weight loss is the only one of your sy...Rachel, the weight loss is the only one of your symptoms I'd gladly suffer in your place. :) And Meg, you'll have to move faster than that-- these cookies is long gone! Like I said, I really should have doubled the recipe...Rachelhttps://www.blogger.com/profile/06624317806947588259noreply@blogger.comtag:blogger.com,1999:blog-37251208.post-16622493804388813072009-02-01T21:58:00.000-08:002009-02-01T21:58:00.000-08:00You're making me hungry...STOP IT!I'll stop by you...You're making me hungry...STOP IT!<BR/><BR/>I'll stop by your place later this week to pick up some of those awesome Catholic cookies!<BR/><BR/>Just kidding.... :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37251208.post-88619643091172154372009-02-01T20:16:00.000-08:002009-02-01T20:16:00.000-08:00Maybe if I followed your Catholic recipes I would ...Maybe if I followed your Catholic recipes I would stop losing weight...R.A.https://www.blogger.com/profile/04043841689331599410noreply@blogger.com