Pinwheels

Ingredients

Plain Dough:

Chocolate Dough:

Instructions

  1. Plain Dough:
  2. Cream butter in a work bowl.
  3. Add powdered sugar and beat on medium speed until well-blended.
  4. Mix in egg and vanilla.
  5. Mix in flour and salt.
  6. Cover and refrigerate dough for 2 hours.
  7. Chocolate Dough:
  8. Follow the steps for making the plain dough, except add cocoa when adding in the flour and salt to the dough.
  9. Cover and refrigerate dough for 2 hours.
  10. Rolling The Dough:
  11. Chilled dough should be very firm to the touch before rolling. This will make it easier to roll the doughs out and then combine them.
  12. On a floured surface, roll the chilled plain dough into a rectangle, 16x9-inches.
  13. On a separate floured surface, roll the chilled chocolate dough into a rectangle, 16x9-inches.
  14. Gently pick the chocolate dough up and place on top of the plain dough. You can also roll the dough onto your rolling pin and then place on top of the plain dough.
  15. Roll the combined dough to ¼-inch thick.
  16. For 1½-inch by 2-inch cookies roll the combined doughs beginning at the long (16-inch) side of the dough. Make sure to roll the dough up tightly.
  17. For 3-inch by 4-inch cookies roll the combined doughs beginning at the short (9-inch) side of the dough. Make sure to roll the dough up tightly.
  18. Wrap rolled dough in wax paper. (For the long log you may need to cut in half and then wrap and refrigerate.)
  19. Refrigerate for at least 2 hours or overnight.
  20. Preheat oven to 400°. If using pure convection oven preheat to 375°. Note: If you have a convection oven, you would use the convection setting if you are baking more than one cookie sheet at a time.
  21. Cut roll into ¼-inch slices.
  22. Place about 1-inch apart on an ungreased cookie sheet.
  23. Bake until set, about 6 to 8 minutes.
  24. Cool and serve.

Comments

Makes approximately 4 to 5 dozen cookies.

Categorized in

Recipe from Betty Crocker's Cookbook. New York: Golden Press (1980).