Pinwheel Cookies

Hello everyone! I'm so excited to start my blog off with this great recipe! I made these cookies for Mother's Day and they were a hit. My mom loved them (which is really what counts).

I have to say, these cookies were pretty easy to make, despite how they may look. They do require just a little bit of time to make because the dough needs to chill between mixing it, rolling it, and cutting it.

I adapted this recipe from a butter cookie recipe that my aunt gave to me. That's right, this is definitely a butter cookie in my book. One and a half sticks of butter for three dozen or so cookies is definitely not the healthiest but, man, does it make it taste so good.

Start by creaming the butter and sugar together in a large bowl, adding the eggs. Then separate the mixture into two bowls and add the dry ingredients. The dough is a bit dry initially, but just keep mixing and it will get there.

Wrap each dough in cling film and put in the fridge for 30 minutes. When you take it out, roll out each dough into a rectangle, roughly the same size. Use a pastry brush to wet the top of one rectangle and place the other on top. You don't need much water, just enough to bond the two doughs together. Then, start rolling up from the long side.

Wrap the dough again and put it in the freezer for an hour. Be patient, it's worth it! When it's chilled, slice it and bake. They won't change color when they bake or even puff up, but they should be baked after about 9 minutes.

These cookies are best the first few days, so enjoy!

Pinwheel Cookies

makes 3 dozen

Ingredients:

3/4 cup butter, softened

3/4 cup sugar

1 egg

1/8 tsp salt

1/2 tsp almond extract

1 tsp vanilla extract

1-3/4 cup flour, divided

1/4 cup cocoa powder

1/4 tsp baking powder, divided

Directions:

In a large bowl, cream butter and sugar together. Add the egg and beat until incorporated. Divide mixture in half and put one half in a separate bowl. Add 1 cup flour and 1/8 tsp of baking powder to one bowl and beat until a dough forms. Add 3/4 cup of flour, 1/4 cup cocoa powder, 1/8 tsp of baking powder to the other bowl and beat until a dough forms. Wrap each dough separately in cling film and chill in the refrigerator for 30 minutes.

Roll each chilled dough into a rectangle, about 9" x 13". Wet the top of one dough with a pastry brush and water, and lay the other dough on top. Roll up the dough from the long side to form a log. Wrap the log in cling film and place in the freezer for an hour.

Preheat the oven to 350 degrees Fahrenheit. Unwrap the dough and cut into 1/4 inch slices. Place on an ungreased baking sheet about and inch apart and back for 9-11 minutes. Remove to a wire rack to cool.