Yesterday I made pinwheel cookies. I made a batch of vanilla dough, a batch of chocolate dough and rolled them up together. They are really good!
Here’s the recipe (adapted from the King Arthur Flour Cookie Companion):
Vanilla Dough
1/2 cup confectioner sugar
3/4 cup unsalted butter, softened
1/2 t salt
2 t vanilla extract
1 1/2 c flour
Cream together sugar and butter. Mix in salt and vanilla. Then add flour. I dumped the mixture out onto the counter to knead it a little. It’s a pretty dry dough and the kneading helps it come together. You could also put the ingredients into a food processor. Flatten the dough into a disk and refrigerate.
Chocolate Dough
1/2 c confectioner sugar
3/4 c unsalted butter, softened
1/2 t salt
2 t vanilla extract
1/4 cup cocoa (try to use the nice stuff. I used E. Guittard cocoa which gave it a really intense chocolatey flavor!)
1 1/4 c flour
Assemble ingredients as above, treating the cocoa as part of the flour.
After 1-3 hours in the fridge, roll out each dough onto wax paper into a rectangle. Place one dough on top of another making sure there is wax paper under the stacked doughs. Carefully roll up the two doughs to make a long log. I used the wax paper to help me do this, because the dough still is pretty dry at this point. I would roll the dough a little, lifting the wax paper as I went and then, with the wax paper, still around it a little, I would gently press down on the roll to smooth it into place. Then I rolled a little more and pressed with the wax paper a little more until it was all rolled up. Then, I wrapped the wax paper around it and froze the log for about 30 minutes.
Slice cookies off of the log…about 1/4 inch thick. Bake at 350 for 12 minutes. YUM!
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