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Sunday, November 16, 2014

Chocolate Pinwheel Cookies

First off do NOT use wax paper!!!  As I was reading this I was thinking that was a bad idea, but decided to follow instructions and do it anyway.  Let me just say I should have listened to my instincts because this made a HUGE sticky mess.  I ended up grabbing my parchment paper and it worked MUCH better.

I made these for our annual thanksgiving party and they were a hit.  Hubby had four and every kid I saw had one in their hand at some point. 
 
1 cup butter (227 g)
1 cup sugar (207 g)
2 egg yolks
4 teaspoons vanilla extract (16 g)
2 tablespoons milk (28 g)
3 cups flour (405 g) (I used WAY more than 3 cups)
1 tablespoon baking powder (18 g)
6 tablespoons (40 g) unsweetened cocoa mixed
2 tablespoons (28 g) melted butter
2 tablespoons (28 g) 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.
 
 
 
 

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