Chocolate Pinwheel Cookies Recipes

Steps:

• Thoroughly cream shortening and sugar and vanilla; blend in egg yolk and 1 tablespoon milk. Sift together flour, baking powder, and salt; stir into creamed mixture.
• Divide dough in half; to one part, add chocolate and 1 tablespoon milk; mix. Chill both doughs 1 1/2 hours.
• On waxed paper, roll each half of dough into 10x12 inch rectangle. Brush chocolate layer with hot milk; place plain layer atop so its far edge extends beyond chocolate edge. Roll as for jelly roll.
• Wrap roll in waxed paper. Chill thoroughly.
• Slice thin. Bake on greased cookie sheet in moderate oven 375 degrees F (190 degrees C) 8 to 10 minutes. Makes 4 to 6 dozen cookies.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. 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. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

Steps:

• In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.
• Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 400ºF. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.
• Wrap cookies tightly, label and freeze up to 6 months.

Steps:

• Cream the shortening and sugar in a large bowl with an electric mixer. Add the vanilla, and egg yolk and mix well.
• 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.
• 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.
• The next day, preheat the oven to 375 degrees F.
• Cut the roll into 1/4-inch slices (see Cook's Note) and place about 1/2 inch apart on ungreased baking sheets. Bake for about 12 minutes. Do not brown. Remove carefully with a pancake turner and cool on racks.

Steps:

• Sift the flour with the baking powder and the salt, set aside. In a large bowl, cream the shortening and the sugar with an electric mixer. Add the vanilla and egg yolk and mix well. Add the flour alternately with the milk. Mix until well incorporated. Divide dough in half. Place one half in another bowl and add the melted chocolate. Mix until well blended. Form both doughs into disks and wrap in plastic wrap. Refrigerate 1 hour. Remove one half of the dough from the refrigerator and on a lightly floured surface, roll into a 1/4 in thick rectangle. Set aside and do the same with the other dough. Place one sheet of dough on top of the other and tightly roll up. Refrigerate another 30 minutes. Meanwhile heat the oven to 400 degrees. Take the dough out and slice it thin, about 1/4 in thick. Place cookies on an ungreased cookie sheet, 1 in apart, and bake for 5-8 minutes or until lightly browned.

Steps:

• Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Steps:

• In large bowl, mix Chocolate Dough ingredients with spoon until soft dough forms. In another large bowl, mix Peanut Butter Dough ingredients with spoon until soft dough forms. Divide each dough in half; set aside.
• Place one half of the chocolate dough between 2 (17x12-inch) sheets of waxed paper or cooking parchment paper; roll out to 12x7-inch rectangle. Repeat with one half of the peanut butter dough; remove top sheet of waxed paper from both doughs. Invert peanut butter dough onto chocolate dough. Replace waxed paper on dough, and gently roll out to 14x8-inch rectangle. Remove top sheet; trim edges. Starting with long side, roll up dough using bottom sheet of waxed paper to help roll up dough. Wrap dough log tightly with waxed paper; twist ends to enclose. Repeat with remaining cookie doughs. Refrigerate 2 hours 30 minutes or until very firm.
• Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough log.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

Steps:

• In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.
• Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 400°F. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.

Steps:

• In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat together 8 tablespoons butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low and slowly add flour mixture, beating until almost combined. Add coconut and beat until incorporated. Place dough between two sheets of parchment and roll out to a 10 1/2-by-12 1/2-inch rectangle, 1/4 inch thick. Using a sharp knife, trim 1/2 inch from edges to create a 10-by-12-inch rectangle. Transfer to a baking sheet. Refrigerate until firm, at least 1 hour and up to overnight.
• Place chocolate and remaining 1 tablespoon butter in a heatproof bowl set over a pot of simmering water; stir until melted and smooth, about 3 minutes. Remove from heat and stir in condensed milk. Let cool 5 minutes. Mixture will be thick and pasty.
• Remove dough from refrigerator and peel off top sheet of parchment. Using an offset spatula, spread chocolate mixture evenly over surface of dough. Using the bottom sheet of parchment for support, roll dough into a tight log. Wrap log in plastic; refrigerate at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Remove plastic from log and cut log into 1/4-inch-thick rounds. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Bake, rotating pans halfway through, until firm and beginning to brown around edges, 15 to 18 minutes. Let cool on sheets 5 minutes, then transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.