Eggless Pinwheel Cookies Recipes

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

Steps:

• Sift the flour, baking powder, baking soda, and salt together into a bowl. Resift again into another bowl.
• Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts. Place one half in a second bowl. Add red food coloring to the dough in one bowl, and green food coloring to the dough in the other bowl. Use a fork or wooden spoon to blend the food coloring into the dough until evenly blended. Add additional drops of food coloring to make the desired shade.
• Roll out the red dough to 1/4 inch (5mm) thickness. Roll out the green dough to 1/4 inch (5mm) thickness, and place on top of the red dough. Beginning on one edge, roll the doughs to make a log so the two colors spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 8 hours.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
• Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds 1/8 inch (3 mm) thick, and place on prepared baking sheets.
• Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks.

Steps:

• Using a wooden spoon, cream the butter until it's smooth (see tip below.) Stir in the sugars and vanilla extract until they're evenly blended. In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the creamed mixture one third at a time, stirring after each addition, until the dough is evenly blended.
• Set aside half of the cookie dough. Add the cocoa powder to the remaining dough and stir until it is fully incorporated.
• Divide the chocolate dough in half. Place each half on a large piece of plastic wrap, pat it into a 1/2-inch-thick square, and then wrap it in the plastic. Repeat the process for the vanilla dough. Refrigerate the 4 squares until firm, about 1 to 2 hours.
• Unwrap one piece of the chilled vanilla dough, leaving it on the plastic. Cover it with a second piece of plastic wrap, then roll it into a rectangle measuring about 9 by 7 inches. If the dough gets too soft and difficult to roll, slide it onto a baking sheet and refrigerate it until it's firm again, about 5 to 10 minutes. Unwrap a piece of the chocolate dough, cover it with another piece of plastic, and roll it into an 8- by 7-inch rectangle.
• Remove the top piece of plastic wrap from both rolled doughs and invert the chocolate dough on top of the vanilla dough, lining up 3 sides and leaving about 1 inch of vanilla dough exposed on one side. Starting at the opposite side, lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into a log, peeling away the plastic wrap as you go. Wrap the log in the plastic and refrigerate it for at least 2 hours. Repeat the process with the 2 other pieces of dough.
• Heat the oven to 350°F Line 2 shiny, heavy baking sheets with parchment paper. Unwrap one of the logs and slice it into 1/4-inch-thick rounds. (See tip below for a safe, kid-friendly way to slice dough.) Arrange the slices on the parchment about 1 inch apart and bake them for about 13 minutes. When done, they'll still be a little soft to the touch -- the cookies will have a better texture if you don't let their edges brown.
• Leave the cookies on the sheet for 1 minute, then transfer them to a wire rack to cool. Slice and bake the second log as the first.
• A Kid-friendly Way to Slice Dough Slip a long piece of unflavored dental floss (about 20 inches) beneath the dough log. Pull the ends up and over the log, crossing them. Wrap the ends of the floss around your fingers and pull in opposite directions.