Monday, January 26, 2015

Pinwheel Cookies

What's a better way to get inspired than looking through cookbooks and spotting beautifully photographs of cookies, pies, cakes, and other sweets. I saw William Sonoma's pinwheel cookies and thought the cookies were too pretty to eat. Brek asked me to bake a few, but I told him it looked time consuming.

While I was making lemon cookies and cream filled chocolate cookies, I discovered how easy the dough was for me to handle. Putting on a mad scientist hat, I decided to play with the two batters. The whole process was a bit time consuming because... well, I was making two batters: chocolate and vanilla. But with practice, it was maybe extra minutes to get these two batters mixed. Not bad really. Plus, the cookies came out so beautiful and tasty too. Crunchy on the edges and soft in the center.

After Brek saw the pinwheel cookies and devoured a few, he challenged me to bake some checkerboard cookies. Consider it done... future blog post, of course.

An after thought... I was editing the photographs of the pinwheel cookies and noticed that the cookies were in a lower case "e" shape. Thinking of my daughter Emily.

Pinwheel Cookies
makes 12

1 large egg
8 Tablespoons (4 oz) palm shortening
1 cup (7.4 oz) light brown sugar
1 teaspoon vanilla extract

For the vanilla batter:
1 cup (4.2 oz) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream tartar

For the chocolate batter:
1/2 cup plus 2 Tablespoons (3.6 oz) all-purpose flour
1/2 cup (0.7 oz) cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon cream tartar
  1. In a large bowl, whisk together the egg, shortening, sugar, and vanilla extract.
  2. Divide the egg mixture equally into two separate bowls.
  3. To make vanilla batter, whisk together the flour, baking soda, and cream tartar in a small bowl.
  4. Add the flour mixture into one of the egg mixtures.
  5. Using a hand mixture, mix until the vanilla batter is creamy and has a light brown color.
  6. To make the chocolate batter, whisk together flour, cocoa powder, baking soda, and cream tartar in a small bowl.
  7. Add the chocolate flour mixture into the other egg mixtures.
  8. Using a hand mixture, mix the batter until creamy and appears dark chocolate.
  9. Working with a vanilla mixture first, place the dough onto a lightly flour nonstick matt or parchment paper.
  10. Roll out the dough to 1/4 inch thick and 5-6 inch by 9-10 inch. Set it aside.
  11. Repeat the same process for the chocolate batter.
  12. Carefully, turn the chocolate dough on top of the vanilla dough, making sure that the dough line up.
  13. With a long side facing you, roll dough up until a log is formed.
  14. Slice the cookie dough log into 1/2 inch thick.
  15. Freeze the cookie dough for at least 30 minutes. TIP: Keep the cookie dough in the freezer for up to six months. Bake as directed without thawing.
  16. When ready to bake, preheated the oven to 350F degree.
  17. Place the cookie dough, spiral side up, a few inches apart.
  18. Bake in a preheated oven for exactly 10 minutes.
  19. Transfer to a wire rack to cool. Enjoy!!!
STORING: Keep the pinwheel cookies in an air tight container at a room temperature for up to 3 days.

Allergy Info: These pinwheel cookies are free from or can be made without dairy, corn, legumes (soy), nuts, or fish.

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