Christmas baking is in effect! This week, I made pinwheel cookies. These cookies are great because they freeze well before baking and you can pull them out whenever if you want something baked in just a few minutes. Because of that, I made 2 batches, and separated into 3 occasions to bake this week (one I baked today, another I left in the fridge to bake in 2 days, and then froze the rest to bake in 5 days).
These look and taste great!
Vanilla & Chocolate pinwheel cookies – Recipe
- 1/2 cup butter
- 1 cup sifted sugar
- 1 beaten egg
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1 1/4 -1 3/4 cups all-purpose flour
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 cup unsweetened shredded coconut
- 1 oz melted unsweetened chocolate
- Beat butter until soft (I used my trusty stand-mixer; but I suppose you could work out your arm muscles and do it by hand in a large bowl)
- Gradually add and blend sugar, until creamy
- Beat egg in a separate bowl; add egg to butter mixture
- Add in vanilla and cinnamon
- Sift flour in a separate bowl (approximate the amount); then measure and re-sift with salt and baking powder
- Add the dry ingredients to the butter mixture
- Mix well
- Divide the dough into half
- Melt chocolate over a double boiler – cool for 5 minutes
- To one half of the dough, add the chocolate and incorporate well
- Wrap the doughs separately in plastic wrap or tin foil, and put in fridge for at least 2 hours to harden
- After the 2 hours (or more), roll dough out on a floured surface into oblong shapes to about 1/8 inch thick (I rolled the light dough first, then dark; this way the light dough won’t get chocolate bits stuck onto it)
- Place the dark dough onto the light dough and starting from the far end, roll the layers together towards you, length-wise
- (optional) Scatter the coconut underneath the light dough and roll the dough on the coconut to coat.
- You should now have a 2-inch diameter roll. Wrap this in plastic wrap tightly (not tin foil, as this can leave marks).
- (Optional) Put roll in a paper towel tube, to keep the shape when chilling. I bypassed this step and put the roll on a plate in the fridge – as a result, the bottom part of the roll was more square. Not a big deal though
- Chill in fridge for 12-24 hours; or if you would like to bake the cookies much later, you can put in the freezer at this point.
- (12-24 hours later) Preheat oven to 400 degrees F.
- Thinly slice cookies (about 1 inch thick), and place on a greased cookie sheet
- Bake for 8-10 minutes
(adapted from the Joy of Cooking)