Pinwheel Cookies Recipe from our Top 10 Favorite Holiday Cookies article.
- 3 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup unsalted butter, softened
- 1 1/3 cups sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 oz. unsweetened baking chocolate,
- finely chopped
In a large bowl, sift together flour, baking powder, and salt. Using an electric mixer, beat the butter until fluffy, about 3 minutes. Add the sugar and beat for about 2 minutes more. Add the eggs 1 at a time, beating after each addition, then beat in the vanilla. Add the flour mixture and beat on low just until combined.
Remove half the dough from the mixing bowl and form into a 4″ x 4″ square, wrap in plastic wrap and refrigerate. Place the chocolate in the top half of a double boiler over barely simmering water until melted, stirring until smooth. Add the melted chocolate to the dough in mixer and beat just until combined. Form the chocolate dough into a 4″ x 4″ square and wrap in plastic. Refrigerate both squares of dough for at least 30 minutes.
On 2 lightly floured sheets of parchment paper, roll each dough half into 12″ x 10″ rectangles. Carefully lift the parchment paper with the chocolate dough and invert it over the rectangle of vanilla dough. Remove the parchment paper and roll the dough into a tight jelly roll. Wrap in waxed paper and refrigerate overnight.
Preheat the oven to 350°F. Unwrap the dough and cut into 1/4″ slices. Place 2″ apart on ungreased baking sheets. Bake for 8 to 10 minutes, or until lightly browned. Remove to wire racks to cool.
What’s your favorite holiday cookie? Go to the Oak Express Facebook page and tell us!