Feb 122014
 

This is a basic cookie recipe in two different flavors chocolate and vanilla rolled into swirls resembling a pinwheel. The swirl pattern is so memorizing that it took me few minutes to stare at them after I took them out of the oven. I had to rush the cookies to be stored in an airtight container and up in the top shelf from my reaching hands. I’m all for baked goods and sometimes my rationale just doesn’t reach my hands or ears to stop myself from eating these cookies as treats and not as meals. I read somewhere that we eat with our eyes first, I guess I have to repeat the mantra again and again to remind me when my hands (the sneaky one!) opens the cookie jar the next time.

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It’s another story for my hyper alert kids, they climb over the counter and grab as many cookies to their content with a beaming smile and glowing praise for my baking skills. At the end of the day it sure puts a big smile on my pouty face. Don’t be intimidated by the pattern, they are quite easy to make. Enjoy some patterns and colors in your baking. Be creative and have fun. I do when ever I bake.

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Step-by-Step Pictorial:

Recipe Source: Sugarwinzy

Photo Feb 12, 10 26 00 PMPhoto Feb 12, 10 26 25 PM

In a microwave safe bowl melt butter and milk. add 6 Tbsp of cocoa powder and mix well. Keep aside.

Photo Feb 12, 10 27 57 PMPhoto Feb 12, 10 27 34 PM

Prepare the dry ingredients by sifting all-purpose flour and baking powder in a bowl and keep aside. In a stand mixer with paddle attachment cream butter and sugar until light and fluffy. (Note: In order to avoid the dough to crumble when rolling make sure the butter is at room temperature, its important).

Photo Feb 12, 10 28 15 PMPhoto Feb 12, 10 28 35 PM

With the mixer still running on low add egg yolks one at a time and beat well each time. Add vanilla then 2 Tbsp milk while the mixer is running on low. With mixer on low-speed carefully add the dry ingredients (flour + baking powder) and mix until the flour and the rest of the ingredients are well incorporated. Increase the mixer speed to medium and beat until the dough leaves the side of the bowl. (Note: If your dough crumbles when rolling return the dough to the mixer and beat for few more minutes to get a pliant dough).

Divide the dough and set aside 3/4 of the dough. This portion is the vanilla dough.
Return the remaining 1/4 of the dough to the mixer and add the cocoa mix prepared earlier. Beat on medium speed until all of the mix is well incorporated with the dough. This is the chocolate dough.

Photo Feb 12, 10 28 53 PMPhoto Feb 12, 10 29 34 PM

Form both the dough into balls and divide each of the dough balls into two equal halves.
On a sheet of waxed paper roll one half the vanilla dough into 7″x8″ rectangle. Repeat the rolling with one half of chocolate dough.

Photo Feb 12, 10 30 10 PMPhoto Feb 12, 10 30 46 PM

Carefully flip the rolled chocolate dough on top of the vanilla dough. Lightly roll the dough with a rolling-pin so the two dough sticks to one another. With gentle care tightly roll the dough into a log with the short end facing you. (Tip: Roll along with the waxed paper releasing the paper as you roll).Repeat the rolling of the dough into rectangle and then the log with the remaining halves of the vanilla and chocolate dough. Wrap both the logs in a plastic wrap and chill in refrigerator for about 30 minutes. Remove the log after 30 minutes and roll on the counter gently to retain the circular shape and to prevent the dough to flatten on one side. Rewrap the logs with plastic wrap again and store in freezer safe container and freeze for about an hour or store and bake later.

Photo Feb 12, 10 32 43 PMPhoto Feb 12, 10 34 34 PM

When ready to bake, preheat oven to 325F. Thaw the cookie logs for few minutes and using a sharp knife slice about 1/4″ thickness discs. Place cookies of wax paper lined baking sheet. Bake for 15 to 20 minutes or until the sides of the cookie turn slightly golden brown. Remove and cool on cooling rack for 5 minutes. Enjoy with a glass of milk. Enjoy!

 

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Pinwheel Cookies

Ingredients

  • All Purpose Flour -- 3 cups
  • Baking Powder -- 1 Tbsp
  • Sugar -- 1 cup
  • Butter -- 1 cup (room temperature)
  • Egg Yolks --2
  • Vanilla Extract -- 4 tsp
  • Cocoa Mix -- Unsweetened cocoa powder (6 Tbsp) + Melted Butter (2 Tbsp) + Milk (2 Tbsp)

Instructions

    To make Cocoa Mix
  1. In a microwave safe bowl melt butter and milk. add 6 Tbsp of cocoa powder and mix well. Keep aside
  2. To make the cookies
  3. Prepare the dry ingredients by sifting all purpose flour and baking powder in a bowl and keep aside.
  4. In a stand mixer with paddle attachment cream butter and sugar until light and fluffy. (Note: In order to avoid the dough to crumble when rolling make sure the butter is at room temperature, its important)
  5. With the mixer still running on low add egg yolks one at a time and beat well each time.
  6. Add vanilla then 2 Tbsp milk while the mixer is running on low.
  7. With mixer on low speed carefully add the dry ingredients (flour + baking powder) and mix until the flour and the rest of the ingredients are well incorporated. Increase the mixer speed to medium and beat until the dough leaves the side of the bowl. (Note: If your dough crumbles when rolling return the dough to the mixer and beat for few more minutes to get a pliant dough).
  8. Divide the dough and set aside 3/4 of the dough. This portion is the vanilla dough.
  9. Return the remaining 1/4 of the dough to the mixer and add the cocoa mix prepared earlier. Beat on medium speed until all of the mix is well incorporated with the dough. This is the chocolate dough.
  10. Form both the dough into balls and divide each of the dough balls into two equal halves.
  11. On a sheet of waxed paper roll one half the vanilla dough into 7"x 8" rectangle. Repeat the rolling with one half of chocolate dough.
  12. Carefully flip the rolled chocolate dough on top of the vanilla dough. Lightly roll the dough with a rolling pin so the two dough sticks to one another.
  13. With gentle care tightly roll the dough into a log with the short end facing you. (Tip: Roll along with the waxed paper releasing the paper as you roll).
  14. Repeat the rolling of the dough into rectangle and then the log with the remaining halves of the vanilla and chocolate dough. Wrap both the logs in a plastic wrap and chill in refrigerator for about 30 minutes.
  15. Remove the log after 30 minutes and roll on the counter gently to retain the circular shape and to prevent the dough to flatten on one side. Re-wrap the logs with plastic wrap again and store in freezer safe container and freeze for about an hour or store and bake later.
  16. When ready to bake, preheat oven o 325 F. Thaw the cookie logs for few minutes and using a sharp knife slice about 1/4" thickness discs. Place cookies of wax paper lined baking sheet. Bake for 15 to 20 minutes or until the sides of the cookie turn slightly golden brown. Remove and cool on cooling wrack for 5 minutes. Enjoy with a glass of milk. Enjoy!
http://sizzlingveggies.com/challenges/blogging-marathon/pinwheel-cookies/

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  12 Responses to “Pinwheel Cookies”

  1. Surely looks amazing..very nicely done!

  2. wow wow so perfectly made pinwheel cookies 🙂 love them !! so beautifully presented t and looks fantastic dear !!

  3. very neatly done cookies..they look awesome

  4. Such pretty, pretty cookies.

  5. They are pretty.

  6. Pinwheel cookies are irresistible! I want to grab a few from the picture. And a nice presentation

  7. Lovely clicks and lovely swirls! The cookies have come out so well.

  8. Very beautiful cookies! A visual treat for sure!

  9. so artistic and perfect – looks like they are factory produced

  10. Beautifully done. Great pics.

  11. Can you just suggest an alternative for egg? i mean eggless pinwheels..

    • Vinitha, its not simple to suggest a single alternative for recipes that include egg as the entire recipe needs to be modified if you’re looking for an eggless version. I’ll try to make an eggless version soon and post it with a link.

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