Basic Chocolate Pinwheel Cookies

How to Make Pinwheel Cookies Sally's Baking Addiction

WebDec 1, 2022 · Make the dough: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a hand mixer or a stand mixer fitted with a …

Rating: 4.7/5(116)

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Basic Chocolate Pinwheel Cookies Recipe: How to Make It …

WebJun 30, 2023 · Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat …

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1. In a large bowl, cream butter and sugars until light and fluffy.
2. Add the eggs, one at a time, beating well after each.
3. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion.
4. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle.

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Chocolate Pinwheel Cookies Beyond the Butter

WebDec 7, 2018 · Turn the chocolate layer onto the vanilla layer (so the vanilla layer will be on the outside of the roll). Remove the wax paper from the …

1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
2. Using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the light brown sugar and unsalted butter together thoroughly on medium-high speed until light and fluffy.
3. Add in the egg and vanilla extract.
4. Switching the mixer speed to low, gradually add in the whisked dry mixture until well combined.

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Chocolate Pinwheel Cookies Bunsen Burner Bakery

WebDec 10, 2021 · Form half of the dough into a 4 by 4-inch square, wrap in plastic wrap, and set aside. Return the other half of the dough to the …

1. Sift together flour, baking powder, and salt in a large bowl.
2. Using an electric mixer, beat butter until light and fluffy, about 3 minutes. Add in sugar and beat an additional 2 minutes more. Add eggs, one at a time, beating after each addition, followed by the vanilla. Add the flour mixture and beat on low until just combined.
3. Divide the dough in half. Form half of the dough into a 4 by 4-inch square, wrap in plastic wrap, and set aside. Return the other half of the dough to the mixing bowl. Using a double boiler or a microwave on low power, melt the chocolate, stirring until smooth. Mix the melted chocolate into the dough just until combined. Form the chocolate dough into a 4 by 4-inch square, wrap in plastic wrap, and place both chocolate and vanilla doughs into the refrigerator for 30 minutes (or up to 3 days).
4. Cut each dough into four even strips. Roll out one strip of vanilla dough between two sheets of parchment paper, into a roughly 6-by-7 inch rectangle. Repeat with a strip of the chocolate dough. Peel off the top sheet of parchment paper from each dough and flip the vanilla dough over onto the chocolate dough. Trim excess dough into a rectangle and run a rolling pin lightly over the dough to ensure they stick together. Peel off the top sheet of parchment paper, then roll the dough into a log. Wrap in plastic wrap and refrigerate. Repeat with remaining strips of dough to form 4 logs.

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