Cookies

CHOCOLATE/VANILLA PINWHEEL COOKIES

  • 3 cups Flour, all-purpose, unbleached
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Baking soda
  • 1 1/4 cups Butter, unsalted
  • 1 1/4 cups Sugar, granulated
  • 1 large Egg
  • 1 1/2 teaspoons Vanilla extract
  • 1 teaspoon Espresso, instant
  • 2 tablespoons Water, boiling
  • 3 tablespoons Cocoa powder, unsweetened Dutch
  • 3 ounces Chocolate, bitter-sweet melted

    • MAKING THE DOUGH:

    Sift together the flour, salt, and baking soda.

    In the bowl of a stand mixer fitted the the paddle attachment, cream the butter on medium-low speed until smooth, about 2 minutes. Add the sugar in a steady stream and mix for another 2 minutes. Add the egg and vanilla and mix until well combined, scraping the bowl as needed. Reduce the speed to low and add the dry ingredients in two additions, mixing just until combined. Divide and continue with only half the dough.

    Dissolve the expresso in boiling water and set aside to cool briefly. Then mix the expresso and cocoa powder into the half dough mixture. Reduce the mixer speed to low, add the warm melted chocolate and mix just until thoroughly combined.

    Portion each flavor of dough into three equal pieces. Shape each piece into a 5" x 5" square on a piece of plastic wrap then refrigerate for 30 minutes.

    After 30 minutes, place each piece of dough between two pieces of WAXED paper roll out to a 7" x 7" square then refrigerate for 10 minutes.

    After 10 minutes, remove one Vanilla and one Chocolate dough from the refrigerator and peel the top layer of waxed paper off each and press together to form a single dough. Using your rolling pin, gently roll over the dough to seal layers together. Peel off the top layer of waxed paper. Starting with the edge closest to you, carefully curl the edge of teh dough up and over with your fingertips, so no space is visible in the center of the pinwheel. Continue using the waxed paper as an aid in rolling the dough into a tight cylinder. When a log is formed transfer to plastic wrap and compress ends with your hands, then while rolling up in plastic wrap twist ends to keep tight.

    BAKING:

    Position racks in the upper and lower thirds of the oven. Heat the oven to 350° F. Line two rimmed baking sheets with parchment. Working with one log at a time, use a tomato knife or other small serrated knife to cut the dough into 3/16" rounds using a gentle sawing motion. Set the rounds 1" apart on the prepared pans and bake until the cookies are lightly browned, about 12 minutes, rotating the pans as needed for even browning. While they're still warm, use a thin metal spatula to transfer them to racks. When cool, store between sheets of waxed paper in an airtight container for up to two weeks, or freeze for up to three months.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dave Guess of Lake Delton, WI. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!