"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Pinwheel Cookies

Published by: Sarah

  • Mar
  • 12

3 c. Flour
½ tsp. Baking Powder
1 c. Butter, softened
1 1/3 c. Sugar.
2 Eggs, room temperature
2 tsp. Good Vanilla
2 oz. Unsweetened Chocolate

Sift together flour & baking powder.
Set aside.
In a stand mixer, cream together butter & sugar.
Add the  eggs one at a time.
Add the vanilla.
Add flour to egg mixture & blend well.
Remove half the dough from the bowl.
Add chocolate to the dough left in the bowl & blend well.
Form both into a 4”x4” block & wrap in plastic wrap.
Chill 15 – 30 minutes.
Cut each block into 4 equal pieces.
Place ¼ of the chocolate dough between 2 pieces of parchment paper.
Tap lightly with a rolling pin.
Roll out the dough into a  6x7x¼ inch block (measure with a ruler).
Repeat with the vanilla dough but make the block 6x6x¼ inch.
Preheat oven to 350°.
Carefully place the vanilla on top of the chocolate leaving a small edge at one end.
Fold the edge over onto the vanilla dough.
Roll the dough closed and seal the ending edge by pressing lightly.
Wrap dough in plastic wrap and chill 15 minutes, turning the dough every 5 minutes.
Roll the dough in course sugar & slice into ½” slices.
Place on a cookie sheet and bake 9 – 11 minutes.


Leave a comment: