Vanilla & Chocolate Swirls

Total Time
50mins
Prep 30 mins
Cook 20 mins

You can knead the dough for these cookies by hand but I use my food processer and it's done in no time!

Ingredients Nutrition

Directions

  1. You will have to make the dough twice using the first 4 ingredients but adding the vanilla and the cacao to the different batches.
  2. If the dough is too soft to roll out, wrap it up and put in the fridge to firm up.
  3. On baking parchment/paper roll out the vanilla dough into a rectangle approx ¼ inch thick.
  4. Do the same with the chocolate dough, use flour for rolling if the dough is sticky.
  5. Use hands and/or fingers to shape or patch, so they will end up the same size as much as possible.
  6. Lift chocolate dough with paper and invert on top of the vanilla, press the two layers firmly together, shape if necessary.
  7. Grip the paper on the long side of the rectangle and use it to help roll up the dough like a Swiss Roll.
  8. By this time the dough is probably too soft again and you will have to put it back into the fridge until firm.
  9. Preheat the oven to 325 degrees F.
  10. Take dough out of the fridge and cut into approx ¼ inch slices, put on baking tray{s} and bake for 15 to 20 minutes.
  11. Leave to cool for 5 minutes when they come out of the oven before you lift them off the tray.
Most Helpful

5 5

These were so good I could not stop eating them! I was a little worried about using weight measurements instead of volume, but the the texture was just right. I used margarine, which I almost never do, and it did not effect the taste at all. I got exactly 3 dozen cookies and they took 10 minutes in my oven. One thing I should mention...these cookies spread a lot and they were huge. I would definitely space them 2 inches apart. This dough would be great to make ahead and freeze, so you can just slice and bake! Can't get much easier than that and these are just sooooo good :) Thanks for sharing...these are going on my Holiday trays this year for sure!

2 5

When I made these cookies, the dough was very dry. I had to add milk to get it to bind together. It was pretty time-consuming rolling them out then cutting them into individual cookies with dental floss. The taste was not as good as I expected, and the cookies were very brittle and broke easily when I put them in a container.

I too had some trouble with the dough in this cookie. Weighed the ingredients as presented using a digital scale that measures to the tenth of an ounce. The dough was rather dry and initially I had a diffult time getting it to bind together - resembling something akin to a piecrust before adding the cold water. Decided to add an extra tablespoon of butter and that seemed to have hekped. Given the dryness, I used one melted square of bitter sweet chocolate instead of the cocoa. One benefit of this dough was that it was very easy to roll out - much more so than many other pinwheel type cookies. No chilling required. That said, there was some cracking as I tried to create the roll. The final cookie was pretty good - very tender and buttery. Buttery and rich and not at all sweet. My cookies did not spread at all which had me wondering if something was off. Then again, I weighted quite carefully. Planning to play with this one again soon as it has all the signs of being a great cookie.