Pinwheel Cookies

Pinwheel cookies are a delightful treat that combines the flavors of buttery vanilla and rich cocoa swirled together in a visually stunning pattern. These cookies are not only delicious but also make for an impressive presentation on any dessert table. Perfect for any occasion, from holiday gatherings to afternoon tea parties, these pinwheel cookies are sure to be a hit with family and friends.

Tasting Notes:

The pinwheel cookies boast a tender, buttery texture with a hint of sweetness from the vanilla and a rich chocolate flavor from the cocoa. The contrasting swirls create a visually appealing pattern that adds to the overall enjoyment of these delightful treats. Enjoy them with a cup of hot coffee or a glass of cold milk for the ultimate indulgence.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder

Kitchen Equipment:

• Mixing bowls
• Electric mixer or stand mixer
• Rolling pin
• Parchment paper
• Sharp knife

Instructions:

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Beat in the egg and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Divide the dough in half. Leave one half plain and mix the cocoa powder into the other half until well incorporated.
6. Place each portion of dough between two sheets of parchment paper and roll out into a rectangle about 1/4 inch thick.
7. Carefully remove the top sheet of parchment paper from each rectangle of dough.
8. Place the chocolate dough on top of the vanilla dough, aligning the edges.
9. Starting from one long edge, tightly roll the dough into a log, using the parchment paper to help lift and guide the dough.
10. Wrap the dough log in plastic wrap and refrigerate for at least 1 hour, or until firm.
11. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
12. Remove the dough from the refrigerator and unwrap.
13. Using a sharp knife, slice the dough log into 1/4 inch thick rounds.
14. Place the slices onto the prepared baking sheet, spacing them about 2 inches apart.
15. Bake in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden.
16. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro Tips:

• Make sure your butter is softened but not melted for the best texture in the dough.
• When rolling out the dough, periodically check to make sure it’s not sticking to the parchment paper, and add a sprinkle of flour if needed.
• For a more pronounced swirl pattern, roll the dough tightly and evenly.

Variations:

• Substitute almond extract for the vanilla extract for a nutty flavor twist.
• Add chopped nuts or chocolate chips to the dough for extra texture and flavor.
• Experiment with different food coloring for colorful pinwheel cookies perfect for themed parties or holidays.

FAQs: