BLACK AND WHITE PINWHEEL COOKIES
Black and white biscuits are a classic among Christmas cookies. You can make them into a checkerboard pattern or as a beautiful spiral like these
Provided by Einfach Backen Team
Time 37m
Yield Makes 36 biscuits
Number Of Ingredients 7
Steps:
- Put the flour, icing sugar, vanilla sugar, a pinch of salt, egg and soft butter in a stand mixer and mix. Tip the dough onto a lightly floured worksurface and knead briefly by hand. Cut the dough in half. Wrap one half and chill for an hour. Knead the cocoa and milk into the other half. Wrap and chill for an hour.
- Roll each batch of dough into a rectangle (about 30cm x 20cm) on a lightly floured worksurface. Coat the top of one layer with egg white then lift the other colour of dough on top and coat the top with egg white. Roll up tightly like a Swiss roll. Wrap and chill for 30 minutes.
- Heat the oven to 175C/fan 155C/gas 3½. Line 2 baking sheets with baking parchment. Cut the dough into slices about 5mm thick with a sharp knife. Bake in batches for 10-12 minutes, but don't let the pale dough darken as you want to keep the contrast. Allow to cool completely.
BLACK AND WHITE PINWHEELS
A delicious buttery cookie that is made in two parts and put together to create a black and white pinwheel cookie. This recipe came from my grandmother, she used to worked in bakeries and at logging camps cooking and baking.
Provided by V Stogner
Categories Refrigerator Cookies
Yield 24
Number Of Ingredients 9
Steps:
- 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. 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.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 14.8 g, Cholesterol 18.9 mg, Fat 6.3 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 87.9 mg, Sugar 8.2 g
PINWHEELS AND CHECKERBOARDS
My mom used to make these cookies every Christmas, and I still love them. They are so colorful...and you can get two kinds of cookies from one dough! They're perfect for including in gift boxes.-Jill Heatwole, Pittsville, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen pinwheel and 4 dozen checkerboard cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture., Divide dough into four portions. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic; refrigerate 1 hour or until easy to handle., For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9x6-in. rectangle. Refrigerate 30 minutes. , Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate 2 hours or until firm., For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips. , Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Refrigerate at least 2 hours., Preheat oven to 375°. Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 43mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT PINWHEELS
Put a spin on your holidays with these bright swirls! This recipe makes rich-tasting cookies with a minty flavor that sometimes surprises people. -Marcia Hostetter, Canton, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light and fluffy; beat in egg yolk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; mix extract and food coloring into one portion., Between waxed paper, roll each portion of dough into a 16x10-in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle; roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate overnight or until firm., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 12-14 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.
Nutrition Facts :
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