Homemade cookies are always a best gifts for any age or occasions. There are various types of cookies available around the world in different shapes, flavors and texture. What ever it may be it is so delicious with glass of milk..These cookies are very easy and simple to make from starch where your kids too love to make them.
Home Baker Challenge started by Priya, gave me an opportunity to try this delicious cute cookies. Viji from Virunthu unna vaanga has suggested three cookie recipes for this month and I have a selected Pinwheel and checker board cookies from the list. I adapted eggless version from here..Do try this recipe and you will sure surprise your kids...
Preparation time: 15 ~ 20 minutes
Chilling time: 30 minutes to one day
Baking time: 13 minutes
Serves: 4 dozen
Copyrights: www.sarasyummyrecipes.com
Wet Ingredients:
1 ½ cups unsalted butter, softened
1 cup confectioners' sugar
⅔ cup granulated sugar
1 tablespoon vanilla extract
Dry Ingredients
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
¼ cup unsweetened cocoa powder
Method:
Preparation:
For
Vanilla dough
Vanilla dough
Ø Using a wooden spoon or a electric mixer
at low setting, cream the butter until it's smooth . Stir in the both sugars
and vanilla extract until they're evenly blended.
at low setting, cream the butter until it's smooth . Stir in the both sugars
and vanilla extract until they're evenly blended.
Ø In a separate bowl, whisk together the
flour, salt, and baking powder.
flour, salt, and baking powder.
Ø Add the prepared dry ingredients to the creamed
mixture one third at a time, stirring after each addition, until the dough is
evenly blended.
mixture one third at a time, stirring after each addition, until the dough is
evenly blended.
Ø Set aside half of the cookie dough.
For
Chocolate dough
Chocolate dough
Ø Add the cocoa powder to the remaining
dough and stir until it is fully incorporated.
dough and stir until it is fully incorporated.
Ø Divide the chocolate dough in half. Place
each half on a large piece of plastic wrap, pat it into a ½-inch-thick
square, and then wrap it in the plastic. Repeat the process for the vanilla
dough. Refrigerate the 4 squares until firm, about 1 to 2 hours or for a day.
each half on a large piece of plastic wrap, pat it into a ½-inch-thick
square, and then wrap it in the plastic. Repeat the process for the vanilla
dough. Refrigerate the 4 squares until firm, about 1 to 2 hours or for a day.
Making pinwheel Shape
Ø Roll out and stack the chocolate and
vanilla doughs.
vanilla doughs.
Ø Roll the vanilla and chocolate doughs each
into 12 inch square between 2 pieces of parchment paper.
into 12 inch square between 2 pieces of parchment paper.
Ø Remove the top sheet of parchment from
both the vanilla and chocolate doughs and flip the chocolate dough so that it
is on top of the vanilla dough.
both the vanilla and chocolate doughs and flip the chocolate dough so that it
is on top of the vanilla dough.
Ø Generally roll over the top with a rolling
pin to make doughs adhere.
pin to make doughs adhere.
Ø Roll up the dough into one 12 inch long
log and refrigerate for minimum 30 minutes.
log and refrigerate for minimum 30 minutes.
Ø Carefully slice each log into ¼ inch thick
cookies and place them on the prepared cookie sheet.
cookies and place them on the prepared cookie sheet.
Making checkerboard shape
Ø Roll out vanilla dough and cocoa dough
into 20 cm squares, slightly less than 1 cm thick.
into 20 cm squares, slightly less than 1 cm thick.
Ø Cut out nine 1-1.5cm wide strips of each
dough and set the remainder aside for the meantime.
dough and set the remainder aside for the meantime.
Ø Stack it up in alternate colours and brush
edges with milk wash as you stack them together to help the strips stick
together.
edges with milk wash as you stack them together to help the strips stick
together.
Ø Roll out the remainder dough till it’s
wide enough to wrap completely the stacked up strips.
wide enough to wrap completely the stacked up strips.
Ø Wrap in plastic wrap and place in the
refrigerator for at least 30min to chill and firm up.
refrigerator for at least 30min to chill and firm up.
Ø Roll out the remainder dough till it’s
wide enough to wrap completely the stacked up strips.
wide enough to wrap completely the stacked up strips.
Ø Wrap in plastic wrap and place in the
refrigerator for at least 30min to chill and firm up.
refrigerator for at least 30min to chill and firm up.
Baking:
Ø Heat the oven to 350°F Line 2 shiny,
heavy baking sheets with parchment paper or slipat mat.
heavy baking sheets with parchment paper or slipat mat.
Ø Unwrap one of the logs and slice it into
¼-inch-thick rounds.
¼-inch-thick rounds.
Ø Arrange the slices on the parchment about
1 inch apart and bake them for about 13 minutes.
1 inch apart and bake them for about 13 minutes.
Ø When done, they'll still be a little soft
to the touch -- the cookies will have a better texture if you don't let their
edges brown.
to the touch -- the cookies will have a better texture if you don't let their
edges brown.
Ø Leave the cookies on the sheet for 1
minute, then transfer them to a wire rack to cool.
minute, then transfer them to a wire rack to cool.
wow, very very lovely looking perfect cookies...
Excellent Saras...no words..very professional.
Wonderful step by step snaps...
Wow! You made a very elaborate checker board pattern! I like your idea of using all the scrap dough to give it a border.
deliciously done cookies
Beautiful cookies!
Great looking cookies...
Cookies look delicious and yummy.
beautiful pinwheel n checkered cookies, well explained too 🙂
delicious cookies
Delicious and mouthwatering cookies.excellent preparation.
Deepa
wow brilliant step wise pics.. too good cookies.. awesome work..
such awesome looking cookies...
Wish I could grab some
OMg OMG I want to eat them right now 🙂 Lovely
*drool* So much delicious
Lovely cookies with detailed explanation.. super...
drooling !!!
Love ur checkerboard pattern,its looks damn cute and prefect, both cookeis rocks.
lovely cookies ! esp the wide checkerboard one !
Loved those perfect pin wheels & checker boards.. U rock 🙂
delicious and awesome
wow these are so gorgeous - you truly are aesthetically gifted