Holiday Recipe Pinwheel Cookies
Ingredients
Vanilla Dough
- 1/2 lb unsalted butter
- 1 cup confectioners’ sugar
- 1/3 cup granulated sugar
- 1 tsp salt
- 2 Tbsp orange zest
- 1 1/2 tsp vanilla extract
- 1 egg
- 2 1/2 cups all-purpose flour
Chocolate Dough
- 1/2 lb unsalted butter
- 1 cup confectioners’ sugar
- 1/2 cup granulated sugar
- 1 tsp salt
- 1 1/2 tsp vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 1/2 cup natural cocoa powder
Yield: approximately 24 pieces
Directions
Vanilla Dough
- With a hand mixer, cream the butter, sugar, salt, orange zest, and vanilla on medium speed until light and fluffy (approximately 4-6 minutes).
- On low speed, add the egg and mix for about 40 seconds, scrape the bowl and mix for another 40 seconds until everything is completely combined.
- Gradually add the flour, mixing until combined. Scrape the bowl as needed.
- On a lightly floured surface, roll out the dough to an 8 x 14 x 1/4-inch rectangle. Wrap in plastic wrap and refrigerate.
Chocolate Dough
Follow steps #1 and #2 as for the Vanilla Dough.
1. Sift the flour and cocoa powder together, adding to dough gradually. Mix until combined.
2. On a lightly floured surface, roll out the dough to an 8 x 14 x 1/4-inch rectangle. Wrap in plastic wrap and refrigerate.
How to Create The Pinwheels
1. Once the doughs have refrigerated and are pliable, brush the vanilla dough with a little water and place the chocolate dough on top. Slightly press down with a flat cutting board.
2. Starting with a long side, tightly roll the two doughs together, making sure there are no gaps between them.
3. Tightly cover the dough roll in plastic wrap, and twist the ends until tight. Refrigerate for at least 2 hours or until firm.
4. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
5. Unroll the refrigerated dough and trim the edges, making a 12-inch-long log. Slice half of the log into 24 cookies (about ¼-inch-thick slices) with a sharp knife. Wrap remaining dough and store in the refrigerator until ready to use. Place cookies 1½ inches apart on the prepared baking sheets.
6. Bake for 7-8 minutes or until the edges just start to brown. Let the cookies cool for 2 minutes on the pans, and then transfer to a wire rack to cool completely. Repeat the process with the remaining half of the dough.
Enjoy this tasty treat from the White House Pastry Shop!
