Harriet's Pinwheel Cookies
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 until just 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
until just 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.
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 until just 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
until just 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.
