Friday, December 12, 2008

Chocolate Pinwheel Cookies recipe

These cookies are so adorable but I haven't made them in a few years because they do take some skill, but if you have a good rolling pin and cold dough, they'll be fine. They are a simple butter cookie that doesn't expand a whole lot, (no leveners) so as soon as the edges turn golden, pull 'em out and take them off the tray. Easy.

Recipe from a Gold Medal (flour) Holiday Cookies mini magazine I picked up in line at the grocery store way back in 2000 which was 4 houses ago, I can't believe I still have it.

1 1/2 cups powdered sugar
1 1/4 cups butter (if using unsalted add 1/4 teaspoon salt)
1 egg
3 cups flour (gold Medal of course)
1/4 cup baking cocoa

1. Beat powdered sugar, butter and egg. Add flour and mix until it looks like a thick dough. Divide dough in half. mix cocoa powder in half. Cover and refrigerate 1 hour.

2. Roll half of each dough into same size rectanlgles and trim to fit together (white on bootom). Roll up into a log, wrap in plastic wrap and refrigerate at least 8 hours up to 24 hours.

before the cookies go in the oven

3. Heat oven to 400 deg. Unwrap and cut rolls into 1/4 inch slices. Place slices 1 inch apart on an ungreased baking sheet. Bake 8-10 minutes or until set. Immediately move the cookies to a rack to cool.

Crunchy, buttery and chocolatey. What could be better with a cup of Irish coffee?


skyewriter said...

Thank you!

Wild Child said...

Oh,yum and they are gorgeous, too. Now I think I need to post my springerle recipe. And pics of course!

Aliceson said...

Skyewriter- you're welcome

Wild Child- I've never made Springerle, please post the recipe.

Thank you

MikeKathy said...

Awesome-thanks! Your Granny Lu was THE best cook/baker I have ever experienced! After she passed away my sister and I divvied up her recipe cards. I think I sent some to you (again, the age thing...) Can you post her cranberry bread?