Tuesday, December 18, 2012

Pinwheel Cookies

I had bookmarked this recipe for a long time. As I was rolling, and unrolling the cookie dough, I almost thought these cookies were not going to make it. But I chilled the dough and that made it lot easier to roll the dough. I didn't have brown sugar at home, so instead of buying a big pack and then shoving it on the pantry shelf for another year, I just used regular sugar.
This recipe is from C & H Sugar website.
Pinwheel Cookies 


1 cup firmly packed C&H® Golden Brown Sugar
1/2 cup (1 stick) butter or margarine, softened
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cocoa powder, unsweetened
  1. Preheat oven to 350°F.
  2. Grease cookie sheets.
  3. Beat brown sugar and butter in large mixing bowl until light and fluffy.
  4. Add egg and vanilla; beat until creamy.
  5. Stir together flour, baking powder and salt; gradually add to sugar mixture.
  6. Divide dough in half. Add cocoa to 1/2 dough.
  7. Wrap in a Saran Wrap and chill before rolling the dough.
  8. Roll dough separately on floured waxed paper into 2 rectangles, about 1/4-inch thickness.
  9. Top one with the other and press together with rolling pin.
  10. Roll up lengthwise, jelly roll fashion.
  11. Trim edges; wrap and chill.
  12. When firm, cut roll into 1/4-inch slices and bake on prepared cookie sheets 12-15 minutes.
Notes -
 To keep their round shape, be sure to chill dough thoroughly before slicing it with a sharp knife. Rotate the roll as you slice it.

- To spice up these pinwheels, add 2 tsp. cinnamon and 1/2 tsp. nutmeg or ground cloves to the flour mixture.
- I used regular sugar instead of brown sugar.


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