Apr 17, 2014

Chocolate Pinwheel Cookies

Chocolate pinwheel cookies - one of my favorites to bring to birthdays, bridal showers and potlucks because they are deceptively easy to make, a real crowd pleaser and taste delicious every single time. Here is the absolute best tutorial on how to make pinwheel cookies - a recipe I use that makes a beautiful large batch using powdered cocoa instead of semisweet chocolate. For best results, make sure you wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes before slicing. You can also freeze the cookie dough weeks in advance. Slice, bake and serve!

chocolate pinwheel cookies

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 (1 ounce) square semisweet chocolate
1.  Cream the butter or margarine with the sugar and vanilla until light and fluffy. Beat in the egg.
2.  Melt chocolate chips over a double boiler or in a bowl in a microwave oven. Stir until smooth. Let cool.
3.  Sift the flour, baking powder and salt together. Add flour mixture to the creamed mixture and stir well.
4.  Divide the dough in half. To one half add the melted chocolate and stir until well combined.
5.  On waxed paper roll out each half of the dough into 12x10 inch rectangle. Brush one layer with milk and place the other layer on top. Peel off waxed paper and roll up like a jelly roll. Chill dough thoroughly.
6.  Slice cookies thinly and bake in a preheated 375 degrees oven for 8 to 10 minutes.

pinwheel cookie favors

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