Pinwheel Cookies

Pinwheel Cookies

This is part 2 of the 4-in-1 cookie dough post. I’ve never tried making pinwheel cookies before; I love how pretty and delicious they look so when I saw this recipe I just had to try it.  I’m not gonna lie though, it’s not as simple to make as the recipe appears to be; it’s quite tricky putting the two different flavored dough together but I got through it … with patience and low expectations.  :)

But after that, all you need to do is just slice and bake; and only as many as you want then keep the remainder in the freezer for future use.  It makes a lot too so, it’s really worth the time and effort of making it plus these cookies will definitely delight your little ones (why does it  sound like I’m trying to sell something here..lol).   I used red chocolate (which I happen to have, wish I had a green one too) in the spirit of the Holiday season.  Enjoy!

pinwheel_cookies

PINWHEEL COOKIES
Makes about 5 dozen cookies using 4-in-one cookie dough recipe


1 recipe 4-in-1 cookie dough

DIVIDE dough in half. Add 2 squares melted semi-sweet baking chocolate to 1/2 of dough; mix until well blended. Divide each half into 2 equal parts ( you should have 2 white and 2 chocolate pieces).

ROLL one of the white and one of the chocolate dough pieces each into a 10×8 in. rectangle on floured surface. Place rolled out chocolate dough onto rolled-out white dough and press gently to form even layer. Starting from the short side, roll dough tightly to form a log; wrap with plastic wrap. Repeat with remaining dough. Refrigerate one hour.

PREHEAT oven to 350F degress. Cut dough into 1/4-inch thick slices; place on ungreased cookie sheets. Bake 10-12 minutes or until browned.

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PECAN BARS
Makes about 5 dozen bars

Ingredients
Base/Crust:
1 recipe 4-in-1 cookie dough

Topping:
2 eggs
1 cup firmly packed brown sugar
2/3 cup light corn syrup
1/4 cup melted butter
1 teaspoon vanilla extract
3 cups chopped pecans

PREHEAT oven to 350F degrees. Press dough firmly onto bottom of an ungreased 15x10x1-inch baking pan. Bake for 20 minutes or until browned.

Meanwhile, combine eggs, packed brown sugar, light corn syrup, melted butter and vanilla extract until well-blended. Stir in 3 cups chopped pecans.

SPREAD evenly onto warm crust. Bake an additional 20 -25 minutes or until topping is firm around the edges and slightly soft in the center. Cool completely; cut into 60 bars.

Happy Holidays!!! :) GOD Bless!

One Response to "Pinwheel Cookies"

  1. Jeannie   December 27, 2011 at 8:44 am

    I love the look of these cookies, and yes, the little ones would love it too!

    Reply

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