Prep 2 hrs
Cook 7 mins
A delicious buttery cookie that is made in two parts and put together to create a black and white pinwheel cookie. (This dough can also be frozen for several months or kept in the fridge for up to 2 weeks.)
- 1 1⁄2 cups sifted all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, softened
- 1⁄2 cup white sugar
- 1 egg yolk
- 3 tablespoons milk
- 1⁄2 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate chips
- Sift together the flour, baking powder and salt; set aside.
- Blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine.
- Divide dough into two parts.
- Leave one part buttery and yellow, the other half is to have melted chocolate chips added to it.
- (Melt in microwave or over boiling water in double boiler being very careful not to scorch or burn).
- Chill both halves of the dough.
- Roll out the black and white sections separately, each between two sheets of waxed paper.
- Roll into rectangles with 1/4 inch thickness. Place black on white roll together as tough rolling a jelly roll, removing center wax paper as you go.
- Shape into uniform roll and chill dough for up to one hour.
- Preheat oven to 400 degrees F (205 degrees C).
- Slice chilled dough into 1/8 inch thick slices.
- Bake on ungreased cookie sheets at 400 degrees F (205 degrees C) for 5 to 7 minutes.
These didn't really work out very well for me... They tasted good. Like a brownie. First I had a problem dividing the dough... I didn't get it exactly even. Then I don't think I refrigerated the dough long enough b/c when I cut the rolls, I didn't end up with a nice spiral pattern... it sort of got swirly. DH didn't care. He loved them. :)