Don't miss another issue…      Subscribe

Christmas Chocolate Pinwheel Butter Cookies

 
Christmas Chocolate Pinwheel Butter Cookies
834

A delicious butter cookie with a twist of chocolate swirl. One of our Christmas gift staples.

Yield

72

servings

Prep

10

min

Cook

15

min

Ready

45

min

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

2 ½ cups all-purpose flour
¼ cup cornstarch
2 teaspoons baking powder
1 pinch salt
*
1 large eggs
oor 2 egg yolks
3 tablespoons milk
or cream
1 ½ teaspoons vanilla extract
1 cup sugar
1 cup butter, unsalted
softened
1 ounce semi-sweet chocolate
null, null
1 ounce unsweetened chocolate

Directions

Mix flour, cornstarch, baking powder, and salt in a medium bowl, divide into half.

Mix egg, milk, and vanilla extract together in a small bowl or a measuring cup.

Cream sugar with butter until lightened and smooth.

Beat egg mixture into creamed butter until just combined, scoop half of the mixture out and mix with the half of the dry ingredients to make the butter cookie dough.

Add both of the melted chocolate into the other half the creamed sugar in the mixer, mix until well combined.

Add the remaining dry ingredients and beat until mixture begins to clump together, 18 to 20 seconds on lowest speed of electric mixer. Do not over mix. Or you can use hand to finish this step as well.

Turn both of the dough out onto a lightly floured board and knead gently to shape into two soft doughs.

Doughs can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.

Halve each half-batch of dough, roll a portion of each dough on parchment paper to a 9 by 7 inches rectangle with about ¼ inch thick.

Brush butter dough rectangle with egg wash.

Carefully invert the other chocolate rectangle on top of the egg washed one.

Remove parchment paper from the inverted dough.

With the long side of the rectangle facing you, use the bottom sheet of parchment paper as a guide to gently roll the two doughs up, jellyroll-style, pulling paper off as you roll.

Wrap dough log in plastic wrap and chill for at least 15 minnutes.

Repeat process with remaining dough.

Cut each chilled log into ¼ inch slices.

Place dough pinwheels about 1-inch apart on prepared cookie sheets.

Bake at 350℉ (180℃) degrees until golden, about 12 to 14 minutes.

 

* not incl. in nutrient facts

Reviews

+6

almost 7 years

In this recipe, the important part is make sure the dough is well chilled, then it is really easy for you to cut. Also when you roll two doughs together, try to roll them tightly, then the cookies look better. Otherwise like the first a few ones we made, there was a small hole in the center. The flavour no need me to mention, everyone knows how good the butter cookies taste, especially with extra chocolate :)

Add review

 

 

Comments


Chardon, United States
 almost 7 years ago

IT WONT LET ME COPY IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

sean
Hialeah, United States
 almost 6 years ago

Try using the print button and print the recipe out.

Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 5448% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 2mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed