Harriet's Pinwheel Cookies Click here for printable recipe
Pinwheel cookies seemed like the perfect treat for a family as colorful and animated as the Hargreaves clan. I think Harriet would enjoy the complexities involved in assembling them---her mind works like that. I hope you enjoy the results of her "experiment" as much as Lori did. (Don't worry. They're safe to eat!)
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Makes about 5 dozen cookies
Ingredients 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup unsalted butter, softened 1 1/3 cups granulated sugar 2 eggs 2 teaspoons vanilla extract 2 ounces unsweetened chocolate, melted and cooled Directions 1. In a large mixing bowl, stir together flour, baking powder, and salt. 2. In a large mixing bowl, beat butter and sugar with electric mixer for about 2 minutes, until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla. 3. Add dry ingredients to wet mixture and beat on low just until combined. 4. Divide dough in half. Form one half into a 4-inch by 4-inch square. Wrap in plastic wrap and set aside. 5. Return other half of dough to mixer. Add melted chocolate and beat just until combined. Form chocolate dough into 4-inch by 4-inch square. Wrap in plastic wrap. 6. Refrigerate both doughs for at least 30 minutes. (This will make them easier to roll out.) 7. On parchment paper, roll vanilla dough into a 16-inch by 13-inch rectangle, about 1/8 inch thick. 8. On another sheet of parchment paper, roll chocolate dough into a 16-inch by 13-inch rectangle, about 1/8 inch thick. 9. Place chocolate dough rectangle on top of vanilla dough rectangle to make two layers. 10. Peel away both sheets of parchment paper! 11. Cut layered dough in half. Roll each half into a tight log. Wrap each log in plastic wrap. Refrigerate for at least 3 hours or overnight. 12. Preheat oven to 350ºF. 13. Line medium cookie sheets with parchment paper. 14. Cut logs into 1/4-inch thick slices. Space 1 inch apart on cookie sheet. 15. Bake for 8-10 minutes, or until vanilla swirls are lightly golden. 16. Cool on cooling racks or eat while they're still warm, with a cup of your favorite tea. |
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