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Pinwheel Cookies Recipe

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This recipe for Pinwheel Cookies, by , is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Powell
Added: Thursday, January 15, 2009


1 1/2 cups (3 sticks) unsalted butter, softened
1 cup confectioners sugar
2/3 cup granulated sugar
1 tbsp vanilla
3 cups flour
1 tsp salt
1 tsp baking powder
1/4 cup unsweetened cocoa powder

using wooden spoon cream the butter til smooth. Stir in sugars and vanilla till blended.
In a separate bowl, whisk flour, salt, and baking powder.
Add the dry ingredients into the wet about 1/3 at a time till blended.
Set aside half the dough. Add Cocoa powder to one half and blend completely.
Divide the chocolate dough in half. Place each half on a large piece of plastic wrap and pat it into a 1/2 inch thick square and wrap in plastic.
Repeat this process for remaining choc.dough and white dough. refrigerate for an hour or two.
Unwrap one piece of the chilled vanilla dough leaving it on the plastic. Cover with a second piece of plastic and roll into a rectangle about 7x9 inches. Repeat with one piece of the chocolate dough but make it a bit shorter. Now place shorter dough on top of longer piece and roll up tightly. Refrigerate again if dough is too sticky. Slice at about 1/4 inch intervals and bake on a cookie sheet for 8-10 minutes at 375 or until edges are slightly browned.

Personal Notes:
Personal Notes:
You can make these festive for the holidays by keeping all the dough white. Sprinkle a sheet of dough with green or red sugar, roll up, slice and bake as before.




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