Black and White Pinwheels (Refrigerator)

Total Time
2hrs 7mins
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.)

Ingredients Nutrition

Directions

  1. Sift together the flour, baking powder and salt; set aside.
  2. Blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine.
  3. Divide dough into two parts.
  4. Leave one part buttery and yellow, the other half is to have melted chocolate chips added to it.
  5. (Melt in microwave or over boiling water in double boiler being very careful not to scorch or burn).
  6. Chill both halves of the dough.
  7. Roll out the black and white sections separately, each between two sheets of waxed paper.
  8. 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.
  9. Shape into uniform roll and chill dough for up to one hour.
  10. Preheat oven to 400 degrees F (205 degrees C).
  11. Slice chilled dough into 1/8 inch thick slices.
  12. Bake on ungreased cookie sheets at 400 degrees F (205 degrees C) for 5 to 7 minutes.

Reviews

(1)
Most Helpful

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. :)

dicentra November 17, 2006

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