white chocolate & ginger pinwheels

How To Make white chocolate & ginger pinwheels

• 1

  In medium bowl, combine Gingerbread Cookie Mix, half & half, egg and butter. Mix until ingredients are well blended and soft dough forms. Chill dough for 1 hour.
• 2

  In microwave safe bowl, melt chips with shortening, stirring at 15 second intervals until mixture is melted. Add butter, vanilla extract and half & half. Beat in flour. Chill dough for 1 hour.
• 3

  On a cookie sheet, between 2 sheets of waxed paper, roll out the white chocolate dough to form a 15x10-inch rectangle. Freeze for 5 minutes. Repeat this process with the gingerbread dough.
• 4

  Remove the top sheet of waxed paper from both rolls. Turn the gingerbread cookie dough onto the white chocolate dough; pat together. Refrigerate 20 minutes. Using the bottom sheet of waxed paper, start rolling dough on one long side. Wrap the roll with waxed paper. Freeze until firm about 1 hour.
• 5

  Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Unwrap the dough and cut into 2 rolls. Bake one roll at a time and keep remaining roll in freezer until ready to bake. Cut each roll into 1/4-inch slices. Place cookie slices 2" apart; sprinkle with coarse sugar. Bake 10-12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheets. Remove to wire rack to cool completely.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card