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Chocolate Pinwheel Cookies

Updated: Nov 26, 2023


Here is another recipe from my grandmother's files, which I have adapted over the years, but it's a great holiday cookie - Enjoy.


Ingredients


Vanilla Dough

1 1/2 cups of unbleached flour

1 stick unsalted butter, 1/2 a cup

3/4 cup raw sugar

1 egg

1 teaspoon of vanilla

1/4 teaspoon baking powder

1/4 teaspoon salt


Chocolate Dough

1 cup of unbleached flour

1 stick unsalted butter, 1/2 a cup

1/2 cup cocoa powder

3/4 cup raw sugar

1 egg

1 teaspoon of almond

1/4 teaspoon baking powder

1/4 teaspoon salt


Directions


Vanilla Dough


Whisk together the dry ingredients in a bowl.


Cream butter and sugar in the stand mixer until light. Add egg and extract and mix until creamy. Add flour; once well combined, pour out onto plastic wrap, form into a disc, and chill for at least 3 to 4 hours.


Chocolate Dough


Repeat the vanilla instructions.


Once the doughs are chilled, roll them out into 9 by 12-inch rectangles, about 1/8 to 1/4 inch thick.


Note: roll the vanilla dough about 1/4 inch large, so 9 1/4 by 12 1/4 inch rectangle it will make it easier when rolling.


Place plastic wrap on the surface you will work on, more significant than the dough.


Place Vanilla dough on the prepared surface.


Place the chocolate sheet on top of the vanilla sheet, and roll up the long way, the 12-inch side. Once rolled, put the plastic wrap on the counter, in the case, and smooth out the flat sides. Place in fridge and chill for another 2 hours.


Preheat oven to 350 Degrees.


Line baking sheets with parchment paper.


Remove dough from the fridge, unwrap it, and cut it into 1/4 inch slices, rolling the dough a quarter turn as cutting so you do not end up with a flat side. Place on prepared baking sheets about 3 inches apart and bake for 10 to 12 minutes or until edges turn golden. Place on cooling racks for 10 minutes, then transfer parchment and cookies from baking sheets to the racks for further cooling.




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