Pinwheel Cookies Chicago

Chocolate Peppermint Pinwheels Midwest Living

WebOct 25, 2016 · Invert the peppermint dough onto the chocolate dough; remove paper. Roll up dough, starting from a long side. Pinch to seal. …

1. In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt; beat well. Beat in eggs and milk. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
2. Divide dough in half. Stir melted (cooled) chocolate and vanilla into one portion of dough; stir crushed candy canes and peppermint extract into remaining portion. Divide each dough portion in half. Wrap in plastic and chill for 1 hour.
3. On a lightly floured surface, roll one portion of chocolate dough into a 12x8-inch rectangle. On a large sheet of parchment paper, roll one portion of peppermint dough to a 12x8-inch rectangle. Invert the peppermint dough onto the chocolate dough; remove paper. Roll up dough, starting from a long side. Pinch to seal. Repeat with remaining dough portions. Wrap in plastic wrap and chill for 2 hours or until firm enough to slice.
4. Preheat oven to 375°. Unwrap dough. Cut into 1/4-inch-thick slices. Place 2 inches apart on lightly greased cookie sheets. Bake for 9 to 11 minutes or until edges are firm and bottoms of cookies just begin to brown. Let stand on cookie sheet 1 minute. Remove and cool on wire racks.

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Lizzie's Chocolate Pinwheel Cookies Recipe Food …

WebNov 22, 2016 · Sift the flour into a separate bowl with the baking powder and salt. Add the flour mixture and milk alternately to the shortening …

1. Cream the shortening and sugar in a large bowl with an electric mixer. Add the vanilla, and egg yolk and mix well.
2. Sift the flour into a separate bowl with the baking powder and salt. Add the flour mixture and milk alternately to the shortening mixture, beginning and ending with the flour mixture, and mix to form a dough. Divide the dough into 2 halves. To one half, add the chocolate, mixing thoroughly. Wrap both sections of dough in separate pieces of plastic wrap and chill in the refrigerator for about 1 hour.
3. Unwrap and roll each half of dough between 2 pieces of waxed paper. Roll to a 1/8-inch thickness. Remove the waxed paper from the top of each layer of dough. Place the white layer on top of the chocolate layer and roll up carefully as you would a jellyroll, using the waxed paper to roll smoothly. Wrap the roll with the waxed paper and chill overnight in the refrigerator.
4. The next day, preheat the oven to 375 degrees F.

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