Pinwheel cookies

Vanilla and chocolate buttery dough rolled into log and slice to get a pinwheel look. This delicious shortbread cookies is very easy to make. This cookie was first introduced by my neighbor, who packed bunch for us for Christmas. After she moved to different place, it become tradition for me to bake these cookies during holiday season. we can go more creative with this recipe by using different flavor and color based on the occasion! Chilling time is more important to get proper pinwheel shape! I cant help mine, where my elder one wants to try his hand for rolling and slicing the cookies and took more time to roll into proper rectangle! But I am very proud of him for showing interest and help mommy while cooking and household chores!😊

•  In a large mixing bowl, beat the butter and sugar using electric mixer on medium speed until the mixture turns pale and creamy. It will take 4 to 5 minutes or based on your mixer you use. Beat in eggs and vanilla.

• Turn the mixer to low speed and gradually add the flour to form a smooth dough. Scrape in between to avoid dry flour in the bottom of the bowl.
• Divide the dough in to two equal portions. Add cocoa into one of the portion and mix to form smooth and lump free dough.

• Shape both the dough in to oblongs. Wrap in cling wrap and chill for 30 minutes.
• Roll both the pieces of dough in to 5mm thick rectangles or oval, separately. Put the chocolate dough on top of the other dough and trim the edges neatly. Roll both the dough lengthwise like jelly roll. Wrap and chill for 30 minutes.

• Preheat the oven to 350F(180C). Line the three large baking tray with parchment paper.
• Slice the dough into disks thinly. ( edges of the roll didn't give neat pinwheel design, so took of the edges and started to slice from the middle).
• Place the cookies on the tray and bake it for 12 to 15 minutes, until golden brown. Lets cool on the baking sheet until they harden a little 2 ~3 minutes. Transfer to the cooling rack and cool completely.
• Store it in a air tight container for later use.

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Preparation time: 30 minutes
Chilling time : 1 hour
Baking time: 12 to 15 minutes.
Makes 35 ~ 45 cookies based on the size.

Ingredients:


¾ cups(200 g) unsalted butter, softened
¾ cup (150g) sugar
2 cups(300g) all purpose flour
½ tsp baking powder
1 large eggs
2 tsp vanilla extract
¼ cup( 30g) unsweetened cocoa powder
¼ tsp salt (avoid, if you are using salted butter)

Method:

•  
•  In a large mixing bowl, beat the butter and sugar using electric mixer on medium speed until the mixture turns pale and creamy. It will take 4 to 5 minutes or based on your mixer you use. Beat in eggs and vanilla.
• Turn the mixer to low speed and gradually add the flour to form a smooth dough. Scrape in between to avoid dry flour in the bottom of the bowl.
• Divide the dough in to two equal portions. Add cocoa into one of the portion and mix to form smooth and lump free dough.
• Shape both the dough in to oblongs. Wrap in cling wrap and chill for 30 minutes.
• Roll both the pieces of dough in to 5mm thick rectangles or oval, separately. Put the chocolate dough on top of the other dough and trim the edges neatly. Roll both the dough lengthwise like jelly roll. Wrap and chill for 30 minutes.

Baking:

• Preheat the oven to 350F(180C). Line the three large baking tray with parchment paper.
• Slice the dough into disks thinly. ( edges of the roll didn't give neat pinwheel design, so took of the edges and started to slice from the middle).
• Place the cookies on the tray and bake it for 12 to 15 minutes, until golden brown. Lets cool on the baking sheet until they harden a little 2 ~3 minutes. Transfer to the cooling rack and cool completely.
• Store it in a air tight container for later use. 

 www.sarasyummyrecipes.com

Blogging Marathon #107, week 1 day 2 under category "Kid's Delight - Baked Dishes and for Bake athon. Do check my fellow blogger what they do for this month Blogging Marathon and Bake thone.