Pinwheel Cookies look impressive, but are so easy to make! And of course they taste good too!
It’s a busy Monday morning at our house. I have more going on than usual and am trying to catch up with the to-do list. 🙂 Yesterday evening we went to a Christmas party with some of our church friends, and we had a wonderful time and ate way too many cookies!
Even though I’m busy today, I wanted to take just a few minutes to share this Pinwheel Cookie recipe. My great-grandma often made these cookies around Christmastime. One bite of these and I feel like a kid again, standing in my grandparents’ house with the Christmas tree in the corner, family members chattering in the background, and the kitchen counter covered with containers of dessert (including these cookies). Good memories!
My great-grandma LOVED to bake. Everywhere she went, cakes and cookies followed her, and she always wanted to feed us. (Can you tell I’m related to her?) 😀 She also liked to sew, and the little owl potholder that shows up in so many of my photos is something she made. She would have loved to see all the things I post on my blog!
These cookies look like they would be tricky to make, but they are actually quite easy. They just take a rolling pin and a little patience to make them look pretty!
Enjoy! Christmas is in one week! 🙂
- 3/4 cup butter, softened
- 1 cup refined sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 oz semi sweet or dark chocolate chips (or semi sweet baking chocolate)
In a large mixing bowl, beat butter and sugar until smooth. Add eggs and vanilla and beat well. In a separate, smaller bowl, stir together flour, baking powder, and salt. Add gradually to wet ingredients, beating until well blended. Divide dough in half. Heat chocolate in microwave, using 15 second bursts and stirring each time, just until chocolate is melted. Let cool slightly. Blend melted chocolate into one half of the dough. Wrap both halves in plastic wrap and chill for 1 hour or until firm.
Remove doughs from fridge. Place each on a lightly floured surface and roll out into two 12×9 inch rectangles with lightly floured rolling pin. Place chocolate dough on top of vanilla dough and roll out until combined doughs are about 1/4 inch thick. Starting from the long side of the dough, carefully roll up into a log shape with the seam side down. Wrap in plastic wrap and return dough to refrigerator. Chill for 1 hour or until firm.
Preheat oven to 375 degrees Fahrenheit. Remove dough from refrigerator and remove plastic wrap. Slice log into 1/4 inch slices. Place on ungreased or parchment paper lined baking sheets. Bake for 8-10 minutes or until set and bottoms of cookies are just turning golden. Remove from baking sheets immediately to cool on wire racks. Allow cookie sheets to cool slightly before placing more dough slices onto sheets to bake.
~K in the Kitchen