Pinwheel Cookies
In the world of baking, the creation of intricate and visually striking treats often involves complex techniques and multiple doughs. However, there's a delightful exception to this rule: one-dough pinwheel cookies. These charming confections not only showcase captivating swirl patterns but also boast a secret - they are crafted from a single, versatile dough!
Ingredients
- 260 g flour
- ½ tsp baking powder
- 1 tsp salt
- 115 g butter room temperature
- 200 g sugar
- 1 egg
- 2 tbsp milk
- 1 tsp vanilla
- 2 tbsp unsweetened cocoa powder
Instructions
- Whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat the butter and sugar on medium to high speed until light and fluffy. Add in the egg, milk and vanilla extract.
- Carefully mix in the dry ingredients on low speed until just combined.
- Divide dough into two portions. In one half, mix in the cocoa powder.
- Chill the dough for 1 hour in the refrigerator.
- Roll one portion of the dough on a floured surface to a 9x5 inch rectangle (about ¼ inch thick).
- Roll out the other dough and place it on top. Pat down lightly.
- Start with long side and roll tightly.
- Wrap the log and chill for several hours or overnight, or in the freezer for 1 hour.
- Preheat 350°F (175°C).
- Cut the log into ½ inch thick slices.
- Place the slices 1 inch apart on a greased or lined cookie sheet.
- Bake for 8-10 minutes or until edges and bottom are lightly browned.
- Cool on a wire rack.