Pinwheel Cookies are a classic addition to Christmas cookie platters. The recipe, courtesy of Sugary Winzy, makes a bunch, at least 3 dozen or more depending on how thick you cut them. A delish classic. Enjoy!
Chocolate Pinwheel Cookies II
Makes about 3 dozen (depending on thickness)
- 1 cup butter
- 1 cup sugar
- 2 egg yolks
- 4 teaspoons vanilla extract
- 2 tablespoons milk
- 3 cups flour
- 1 tablespoon baking powder
- 6 tablespoons unsweetened cocoa mixed with 2 tablespoons melted butter and 2 tablespoons milk
- Melt 2 tablespoons butter in 2 tablespoons milk for a few seconds in the microwave.
- Add 6 tablespoons cocoa and mix well. Set aside.
- Sift the flour together with the baking powder.
- Cream butter and sugar until light and fluffy.
- Add egg yolks one at a time beating well after each addition.
- Add vanilla extract, then 2 tablespoons milk beating until well mixed.
- At low speed, gradually add the sifted dry ingredients and mix well. Then increase speed to medium and beat until the dough leaves the side of the bowl.
- Divide dough. Remove about ¾ of the dough and set aside. That portion will be the vanilla dough.
- To the dough remaining in the mixing bowl, add the chocolate mixture and beat until fully incorporated. This forms the chocolate dough.
- Form the vanilla dough and chocolate dough into balls and slice each ball into two equal halves.
- On a sheet of waxed paper, roll vanilla dough into a rectangle around 7” in width and 8” in length. Repeat with the chocolate dough.
- Flip rolled chocolate dough onto vanilla dough and peel off waxed paper. Lightly press the surface with a rolling pin to adhere both the vanilla and chocolate dough.
- With the short end facing you, roll the dough tightly into a log, wrap in plastic wrap and chill in refrigerator.
- Repeat procedure with other half of vanilla and chocolate dough to make the second cookie log.
- After about 30 minutes take the logs out of the refrigerator and roll on the counter to retain the circular shape and prevent one side from flattening.
- Wrap tightly again in plastic wrap, place in freezer-safe container and freeze for about an hour or store in freezer and bake as needed.
- When ready to bake, pre-heat oven to 325 F.
- Thaw cookie log just slightly and slice to about ¼ thickness with a sharp knife.
- Place cookie slices on a cookie sheet lined with parchment paper and bake for 15 to 20 minutes.
- Remove cookies from pan and place in cooling rack to cool.
Recipe from Sugary Winzy.